PAS 102 - Classical Pastries

3 Cr.
Contact Hours Per Week: 1 Lec., 6 Lab

A study of classic European pastries with the emphasis on mini dessert pastries to include pate a choux, petit fours, pies, tarts, laminated dough and cookies. 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 and Spring semesters