Jul 13, 2020  
2016-2017 Bellingham Technical College Catalog 
    
2016-2017 Bellingham Technical College Catalog [ARCHIVED CATALOG]

Add to Portfolio (opens a new window)

PST 202 Pastry Basic I

3 CR
This course transfers the learned basic ingredients, techniques, weights and measures, baking terminology, and formula calculations into action. Baking topics include Cookies, Quick Breads, Fritters, Pancakes, Waffles, Crepes, Short Pastries, ƒclair Paste, Strudel and Phyllo Dough, Baked Meringues, Tarts and Special Pastries. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.
Prerequisite(s): CUL 110 
Corequisite(s): PST 204  both with a “C-” or better.



Add to Portfolio (opens a new window)