BAK 232 - Advanced Patisserie

Institution:

Paul Smiths College of Arts and Science

Subject:

Description:

3 Credit Hours Fall/Spring/Sum Sems. A lecture/laboratory class that focuses on the preparation of classical pastries and contemporary restaurant desserts. Students will learn the techniques and procedures used in the production of European-style tortes, petit fours sec and glace, Bavarians, mousse, poached fruits, and confections. Strong emphasis will be placed on piping techniques and styles used in decorating cakes and desserts. Prerequisite: Baking Block One (BAK 102) or permission of the instructor and/or Dean of the Division.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.paulsmiths.edu

Phone Number:

(518) 327-6000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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