Mar 29, 2024  
2016 - 2017 Catalog 
    
2016 - 2017 Catalog [ARCHIVED PUBLICATION]

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PAST 200 - Contemporary Desserts

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): CULA 102 and PAST 103.



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