(5-15) 20 Cr. Hrs.
Currently no sections of this class being offered.
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Upon successful completion of this course, students will have acquired professional skills in the art of pastry including recipe expansion and costing, use of hand tools and equipment, safety, sanitation and organization skills. Products introduced to the aspiring students include pies and tarts; French pastry; individual pastries; classical and contemporary tortes; warm, cold and frozen desserts; contemporary plated desserts; miniature pastries; chocolates; cake decoration; and decorative centerpieces.
(A requirement that must be completed before taking this course.)
Upon successful completion of the course, the student should be able to: