CAHS 60L Advanced Pastry Doughs, Batters, and Creams (1)
Credit, Degree Applicable
PREREQ.: Completion of or concurrent enrollment in CAHS 10 or 10Q or CSST 9661 or 9651
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.
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