PAST 218 - Baking and Pastry Cafe

2 lecture hours, 4 lab hours, 3 credit hours
Practical application in the use of theoretical, technical, and hands-on cooking skills as related to baking and pastry arts. Students are provided with opportunities to apply skills acquired while operating in a simulated restaurant setting. Students will rotate to a variety of stations similar to those in the baking and pastry industry. Prerequisite(s): PAST 200 and PAST 204.