Catalog Description
A study of the history and techniques for the production of tart doughs, choux paste, puff pastry, cookie doughs, creams and curds and their use in finished desserts.
Requisites
PREREQ.: (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL) or CSST 9661; Completion of or concurrent enrollment in: (CAHS 20A or CAHS 20B or CAHS 20C) or (CSST 9650 or CSST 9651)
Learning Outcomes