PAS 111 - Foundations for Pastry

Institution:

Luzerne County Community College

Subject:

Pastry Arts Management

Description:

This course is designed to introduce the students to the basics of the Bakeshop through a lecture, demonstration, hands-on approach. The students will be instructed in safety using basic machines of the bakery. Students will be instructed in bread baking, yeasted doughs, laminated doughs, pate brisee, pate sucrTe, pate a choux and the pastries made from them. The course will also introduce students to quick breads and cookies.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.luzerne.edu

Phone Number:

(570) 740-0200

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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