PAST 103 - Baking and Pastry Skills Lab II

1-4-2
Skill level work to include higher level mastery of skills and techniques introduced in earlier courses. Production of pastry mise en place, dessert preparation of pate a choux, meringues, sauces, international cakes, light desserts, frozen desserts, custards, mousses, chocolate and sugar work, plate design, and buffet presentations. Prerequisite(s): PAST 102.