PAST 217 - Pastry Arts Capstone

3-4-4
A practical and theoretical approach to pastry operations. Management and non-management positions will be explored. Students will apply their knowledge of pastry applications and job positions to this class. Additionally, the class will incorporate the production of plated desserts and showpieces to the dining experience of invited guests. Prerequisite(s): CULA 102, PAST 200, and PAST 251.