BAP 110
Production Pastry Techniques
Saint Louis Community College · UGRD · Fall 2026
1 section
Catalog description
Production Pastry Techniques is designed to give the student working knowledge of traditional and contemporary methods of producing puff pastry, pate a choux, creams, custards, tarts, and mousses. Fundamentals of production and finishing techniques are introduced. (Credit is only allowed for BAP 110 , HRM 517, or HRM 123 and HRM 126.)
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001
Availability not recently verifiedClass #saint_louis_2-BAP110Fall 2026UGRD3 credits
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