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): PST 100, PST 101, PST 110, and PST 130, all with a C- or higher, or Instructor permission.
Completion Of or Concurrent Enrollment In: PST 204, PST 206 and PST 220, all with a C- or higher; or concurrent enrollment in PST 204, PST 206 and PST 220; or Instructor permission.

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