FS 245 - Pastry Techniques and Practices C- 1 P

Institution:

Mohawk Valley Community College

Subject:

Description:

This course covers commonly used pastry techniques and practices from the hotel and restaurant industries.Topics include spun sugar, chocolate tempering,mousse and Bavarian crme, petit four sec, pastilage, French pastry makeup,meringues and macaroons, ornamental sugar, and display work. Emphasis is placed on the developmentof merchandising practices. Proper uniform is required Prerequisite: FS121 Baking I.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.mvcc.edu

Phone Number:

(315) 792-5400

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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