PAS 102 - Introduction to Classical Pastries

3 Cr.

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 and Spring semesters.)