PST 206 Pastry Basics II

3 CR

This course provides the students with the principles and preparation of pies, custards, puddings, mousses, souffles, frozen and fruit desserts, and an introduction of baking for special diets. 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 and PST 202 and PST 204 .
Corequisite(s): PST 208.