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.
Course ID
60L
Department
Subject
Units
1
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)
Transfer code
CSU
Credit type
Credit/Degree Applicable
Lecture hours
Lec-17.5
Has field trips
0