PAS210 — Advanced Pastry Techniques
3 Cr. Per Week: 1 Lec., 6 Lab A study of advanced techniques in dessert and pastry preparation that allows students to build upon previous coursework to design and construct high-end pastry products. Entremet, Petite Gateaux, Mignardises and glazing / garnishing techniques will be prepared in this course. Usually all and Spring Semesters Pre-Requisites: PAS 100, PAS 101, PAS 102, PAS 103, PAS 106, PAS 110 Click here for the Class Schedule
Prerequisites: PAS100, PAS101, PAS102, PAS103, PAS106, PAS110