PSTR 2331 - Advanced Pastry Shop

Semester Hours: 3 Lecture Hours: 2 Laboratory Hours: 4
A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Apply pastry shop techniques including recipe modifications; prepare laminated dough’s, choux, pastries, meringues, creams, custards, puddings, and related sauces; and prepare a variety of hot soufflés, fritters, crepes, cobblers, crisps and assorted inlays to include sugars and chocolates. Emphasis on advanced techniques. Licensing/Certification Agency: American Culinary Federation Educational Institute.
Required Prerequisite(s): PSTR 1301 and CHEF 1305 with a “C” or better.

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