CUL 230 - Pastry Arts
Credits: 3
Description
Course study will include European Pastries. Emphasis will be placed on ingredients, techniques, measuring, sealing, assembly and storage.
Student Learning Outcomes
- Demonstrate the use of standard bakeshop equipment and different mixing methods used in cake production.
- Identify and prepare various types of pastries including European pastries.
- Formulate recipes either to increase or decrease production as needed.
- Prepare puff pastry dough, strudel, fritters, beignets, soufflés, cannoli shells, assorted tarts, éclair paste, icings, various fillings, mousses, Bavarians, and dessert sauces.
Prerequisite: CUL 125 and FAB 102
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