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 Summer 2017 Schedule of Classes
Click here for the Fall 2017 Schedule of Classes
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