PMGT 280 — Passport to Pastries
This is an interdisciplinary course that introduces students to the international discipline of being a pastry chef. Students will explore the history and culture surrounding the realm of a pastry chef while also learning the skills to produce baking and pastry items. The course will focus on at least three of the following areas: pastry/baking history and/or culture, classical and/or modern desserts, pastries, cold/frozen desserts, breads, viennoiseries, sauces, chocolates, candies, and confections. The areas of study will change each semester depending on the location of study. (Students can take this course or PMGT 230 Advanced Baking and Pastries.)
Prerequisites: PMGT 135