Jul 06, 2020  
2016-2017 Bellingham Technical College Catalog 
    
2016-2017 Bellingham Technical College Catalog [ARCHIVED CATALOG]

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PST 206 Pastry Basics II

3 CR
This course provides the students with the principles and preparation of pies, custards, puddings, mousses, soufflés, frozen and fruit desserts, and an introduction of baking for special diets. Upon completion of this course students will be able to create a variety of single and double crusted pies; simple frozen and fruit desserts; and gain an understanding in baking for special diets.
Prerequisite(s): CUL 110 , PST 202 , PST 204 
Corequisite(s): PST 208  all with a “C-” or better.



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