PSTR 1212 - Laminated Doughs, Pate a Choux, Donuts

Prerequisites: CHEF 1301 with a grade of "B" or better, FDNS 1301 with a grade of "B" or better, PSTR 1301 with a grade of "B" or better, CHEF 1205 with a grade of "C" or better

Writing Basic Skills Prerequisite: ENGL 0300
Reading Basic Skills Prerequisite: READ 0301
Math Basic Skills Prerequisite: MATH 0350
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. Students must receive a “B” or better.

Semester Hours: (2-1-3)

CIP: 12.0501

Click here for course schedule information.

Add to Publication.

Close Window