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): PST 202, PST 204, PST 206, and PST 220, all with a C- or higher, or Instructor permission.
Completion Of or Concurrent Enrollment In: PST 222 and PST 224 with a C- or higher; or concurrent enrollment in PST 222 and PST 224; or Instructor permission.