PST 112 - Pastry 1

Institution:

Seattle Community College-South Campus

Subject:

Description:

Covers French pastry and beginning decorating and finishing. Make primary doughs and bases using classical techniques: Pate Feuilleté, pâte à choux, pâte sucreé and assorted pie doughs. Includes elementary assembling and finishing for cakes and tarts, pastry ingredients and their functions, baking methods, assessment of doughs and batters, sponges, safety and sanitation. Prereq: PST 111, FSC 100 and HOS 203 with 2.0 or better or permission.

Credits:

15.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

southseattle.edu

Phone Number:

(206) 934-5300

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Quarter

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