PAS 222 - Foundations for Pastry III

Institution:

Luzerne County Community College

Subject:

Pastry Arts Management

Description:

This course will provide lectures, demonstrations and hands-on laboratory experiences intended to familiarize students with decorative baking techniques with bread, chocolate, sugar and marzipan. The course will also provide the student the opportunity to create beautifully designed plated desserts. Emphasis will be placed on creating basic creams, puddings, ice creams, chocolates and other components to create spectacular plated contemporary desserts.

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

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.