PAS 202Patisserie & Confections I

Catalog

Prerequisite: Grade of C or better in PAS 110. ^ Introduction to European and advanced pastries and tortes with an emphasis on European cake assembly and decorating techniques. Low-fat cakes, European buttercreams, Bavarians and Charlottes, ganache, chocolate pipings, and confectionery production will all be covered in this course. (1.2) Proficiency Credit Not Available Pass/No Credit Not Available