CAHS 60L Advanced Pastry Doughs, Batters, and Creams (1)
Credit, Degree Applicable
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:
- Outcome 1: Practice proper food safety and sanitation.
- Outcome 2: Properly and safely use tools and equipment employed in a professional pastry shop setting.
- Outcome 3: Discuss the history and processes of producing pastry doughs, batters and related creams.
- Outcome 4: Demonstrate techniques for production of specialized pastry doughs, batters, and creams and their corresponding finished baked goods.