CFS 202 - Danish Croiss & Puff Pastry

Institution:

North Shore Community College

Subject:

CULINARY ARTS & FOOD SERVICE

Description:

Danish, Croissant, Choux, and Puff Pastry Pre: CFS104 Co: This course covers methods of producing various laminate dough including puff pastry, croissant and Danish dough. Students will acquire skills in performing the mixing, rollout process and unit preparation of pastry such as figure eights, snails and cream horns. Specialized mixing techniques involved with producing choux pastry for eclairs and cream puffs are also included.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

09/01/2006 - 09/01/2007 

Institution Website:

www.northshore.edu

Phone Number:

(978) 762-4000 ext 4350

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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