Jan 19, 2021  
2018-2019 Catalog 
    
2018-2019 Catalog [ARCHIVED CATALOG]

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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.
Required Prerequisite(s): PSTR 1301  and CHEF 1305  with a “C” or better. 


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