PAS215 — Advanced Bread Production
2 Cr. Per Week: 0 Lec., 6 Lab This course encompasses the daily operation of a working pastry kitchen. Students will build on skills and techniques learned in previous labs, to develop industry standard practices. The class will assist with components for plated desserts and bread service for Savor, the student driven restaurant, as well as developing featured pastries and desserts for La Patisserie, the student driven bakery. In addition, students will create pastries and desserts for special events and college functions. Usually all, Spring and Summer 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