PASTRY 129 - Individual And Production Pastries

Institution:

Culinary Institute of America

Subject:

Description:

1.5 credits This course will focus on the production, assembly, finishing, and presentation of individual and production pastries. These pastries consist of different combinations of basic batters, fillings, glazes, and icings all about 21? 2 inches in size. Students will produce them using several assembly and finishing methods to include shells, layered pastries, piped freeform, shaped free-form, and shaped and molded pastries.

Credits:

1.50

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.ciachef.edu

Phone Number:

(845) 452-9600

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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