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.