PAST 103 - Baking and Pastry Skills Lab II

Institution:

Delgado Community College

Subject:

Pastry Arts

Description:

Covers the use of the following standard set up items: ganache, butter cream, frangipane, pastry cream, simple syrup and finishing items for decorating products, dessert prep, pate a choux, meringues, puddings, sauces, cake sponges, tarts, cake decorating, mousse cakes, Bavarians, charlottes, coupes and trifles, ice cream and frozen desserts, chocolate and sugar garnish work, plate design, and buffet presentation.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

WWW.DCC.EDU

Phone Number:

(504) 671-5000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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