2020-2021 Catalog and Student Handbook 
    Nov 28, 2021  
2020-2021 Catalog and Student Handbook [ARCHIVED CATALOG]

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CUL 230 - Pastry Arts

Credits: 3
Course study will include European Pastries. Emphasis will be placed on ingredients, techniques, measuring, sealing, assembly and storage.

Student Learning Outcomes
  1. Demonstrate the use of standard bakeshop equipment and different mixing methods used in cake production.
  2. Identify and prepare various types of pastries including European pastries.
  3. Formulate recipes either to increase or decrease production as needed.
  4. 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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