CART231 — Pastry Preparation
3 Credit(s) This course is a continuation of CART 131. It covers advanced baking and classic pastry preparations. Topics addressed include ingredient handling, terminology, formula procedures and a brief history of classic pastry preparations. . Laboratory production includes laminated doughs, plated desserts, chocolate and confections, meringues as well as specialty cakes and desserts. Students are required to have a complete chef’s uniform for this class.
Prerequisites: CART131, CART121