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; Completion of or concurrent enrollment in: (CAHS 20A or CAHS 20B) or (CSST 9650 or CSST 9651)
Learning Outcomes