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): 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 202, PST 204 and PST 220, all with a C- or higher; or concurrent enrollment in PST 202, PST 204 and PST 220; or Instructor permission.