FSS 2056 3 1 5 - Pastry Techniques

Institution:

Valencia College

Subject:

FSS: Food Service Systems

Description:

Prerequisite: FSS 1052 This course introduces non-yeast, laminated doughs and the preparation of pastry products using a variety of methods: lamination, blending, creaming, foaming, and thickening. Students will combine these methods into new products to create savory items and frozen desserts and will use basic finishing methods by applying glazes, filling pastries, creating simple sauces, and presenting products for service. The course also will cover the fundamentals of heat transfer as applied to pastries by preparing creams, custards, souffles, butter creams, merinques, and flavored whipped creams. Additionally, students will create, taste, and test products and complete a research assignment. (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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