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May 10, 2024
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PAST 103 - Baking and Pastry Skills Lab II1-3-2 Covers the use of the following standard set up items: ganache, butter cream, frangipane, pastry cream, simple syrup and finishing items for decorating products, dessert prep, pate a choux, meringues, puddings, sauces, cake sponges, tarts, cake decorating, mousse cakes, Bavarians, charlottes, coupes and trifles, ice cream and frozen desserts, chocolate and sugar garnish work, plate design, and buffet presentation. Prerequisite(s): CULA 103, PAST 101, and PAST 102.
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