PST 208 Introduction to Cakes, Desserts, Chocolate & Sugar Decorations

4 CR

This course provides a study in the elements of mixing, baking, assembling and decorating simple cakes; introduction to specialty cakes; simple to complex dessert presentation; introduction to chocolate and sugar techniques; and classic and molded chocolate truffles.
Prerequisite(s): CUL 110 and PST 202 and PST 204 .
Corequisite(s): PST 206.