PST 202 Pastry Basic I

3 CR

This course covers mixing and production methods for cookies, quick breads, short doughs, tart doughs, eclair paste, strudel, and phyllo doughs and baked meringues. Students will study ingredients and their functions, learn correct baking methods, exercise accurate assessment of products, and practice safety and sanitation procedures. Students will use the Internet to conduct research, use Microsoft Word to create assignments and are required to submit work electronically.
Prerequisite(s): CUL 110 .
Corequisite(s): PST 204 .