PSTR 1312 - Laminated Dough, Pate a Choux, and 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

Focus on preparation of laminated dough to include puff pastry, croissant, and Danish and a variety of pate a choux (éclair paste) products and donuts. Fillings and finishing techniques included. Students must receive a “B” or better.

Semester Hours: (3-2-2)

CIP: 12.0503

Click here for course schedule information.

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