PSTR 1312 - Laminated Dough, Pate a Choux, And Donuts

Institution:

St Philip's College

Subject:

Description:

Prerequisite: (CHEF 1401, FDNS 1301, PSTR 1401 with grade "B" orbetter), CHEF 1305 Fees: Laboratory Notes: Offered Fall semester, day only. Focus on preparation of laminated dough to include puff pastry, croissant, and Danish and a variety of pate a choux (éclair paste) products and donuts. Fillings and fi nishing techniques included.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.alamo.edu/spc/

Phone Number:

(210) 486-2000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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