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

Institution:

Brookhaven College (now Dallas College Brookhaven Campus)

Subject:

Description:

This is a WECM Course Number. Prerequisite: PSTR 1301 and PSTR 1305 and CHEF 1305 with a "C" or better. Focus on preparation of laminated doughs to include puff pastry, croissant, and Danish and a variety of pate a choux (eclair paste) products and donuts. Fillings and finishing techniques included. Both savory and sweet products are prepared. Emphasis is placed on advanced techniques, and presentation in preparation of these baked goods. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.brookhavencollege.edu/

Phone Number:

(972) 860-4700

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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