PAS 102 - Viennese Pastry3 Cr.
Contact Hours Per Week: 1 Lec., 4 Lab
A study of classic European pastries with the emphasis on mini dessert pastries to include Swiss rolls, pate a choux, petit fours, and tartlets. Proper scaling, mixing and finishing of each product will be taught. Each student will produce in quantity as well as quality to prepare them for large-scale high-end establishments.
Usually offered Fall semester
Click here for the Winter 2019 Class Schedule
Click here for the Spring 2019 Class Schedule
[Add to Portfolio]