CAHS 60L Advanced Pastry Doughs, Batters, and Creams (1)
Lec-17.5
Credit, Degree Applicable
PREREQ.: CAHS 10 or CAHS 10Q or (CAHS 10A and CAHS 10B) or (CAHS 10N and CAHS 10NL) or CAHS 20
Lecture and demonstration on history and techniques for production of tart doughs, choux paste, puff pastry, cookie doughs, creams and curds and the application of these elements in finished desserts.
CSU
Offered only in Summer semesters

After successful completion of this course, students will be able to:

Find more details on this course in its official Course Outline of Record