Laminated Doughs, Pate a Choux, Donuts   [Archived Catalog]
St. Philip's College 2009-2010 Academic Catalog
   
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PSTR 1212 - Laminated Doughs, Pate a Choux, Donuts


Prerequisites: CHEF 1401, FDNS 1301, PSTR 1401, CHEF 1305

Focus on preparation of laminated dough to include puff pastry, croissant, and Danish and a variety of pate a choux (eclair paste) products and donuts. Fillings and finishing techniques included.

Semester Hours: (2- 1 -3)

CIP: 12.0501


Click here for course schedule information.


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