PAS 210 - Advanced Pastry Techniques

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

A study of advanced techniques in dessert and pastry preparation that allows students to build upon previous coursework to design and construct high-end pastry products. Entremet, Petite Gateaux, Mignardises and glazing / garnishing techniques will be prepared in this course.
Usually offered Fall and Spring Semesters
Pre-Requisites: PAS 100, PAS 101, PAS 102, PAS 103, PAS 106, PAS 110