BAK 126 - w Pastry Art

Institution:

Clark College

Subject:

Description:

Basic course for the beginning pastry chef. Topics include custards, ice creams, specialty sauces, meringues, pate choux, Bavarians, candies, holiday desserts, and individual plated desserts. [GE]

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.clark.edu

Phone Number:

(360) 992-2000

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Quarter

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