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
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