FSS 2057 3 1 2 - Individual And Production Pastries

Institution:

Valencia College

Subject:

FSS: Food Service Systems

Description:

Prerequisite or corequisite: FSS 2056 This course explores the steps for planning and conducting quantity production for banquets and large functions. Students will learn how to scale recipes for large volume production, calculate yield, work brigade line as a pastry cook, and organize the preparation, storage, and delivery of volume production for pastry buffet tables and retail settings. The course will include products such as filled cakes, French pastries, birthday cakes, special occasion cakes, individual plated desserts and buffet desserts, as well as the study of basic sauces and plate design for banquet style desserts. (Special fee: $120.00)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

valenciacollege.edu

Phone Number:

(407) 299-2187

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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