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.