PSTR 2331 - Advanced Pastry Shop

Institution:

Tarrant County College District

Subject:

Description:

A study of classical desserts, French and international pastries, hot and cold desserts, ice cream and ices, chocolate work, and decorations. Emphasis on advanced techniques. Discuss the application of mixes and other labor saving products and nutritional concerns as they apply to the pastry shop including recipe modifications; prepare laminated dough's, choux, pastries, meringues, creams, custards, puddings and related sauces; and prepare a variety of hot soufflés, fritters, crepes, cobblers, crisps, and assorted inlays to include sugars and chocolates. Licensure/Certification Agency: American Culinary Federation Educational Institute Required prerequisites: PSTR 1401 Fundamentals of Baking, CHEF 1305 Sanitation and Safety

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.tccd.edu

Phone Number:

(817) 515-5100

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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