Nov 23, 2024  
2018-2019 College Catalog 
    
Catalog Navigation
  Catalog Home
  General Information
  Academic Calendar
  Accreditations
  The College
  Admissions/Residency/Placement Testing
  Academic Advising/Registration
  APPLY NOW
  General Education
  Academic Programs A-Z
  Programs of Study
  Center for Economic and Workforce Development
  Course Descriptions
  Student Services
  Tuition/Financial Aid/Veterans Benefits
  Rules, Provisions & Other Regulatory Information
  Academic Support Services
  Directory
  Archived Catalogs
  PDF for Print
  My Portfolio
HELP
2018-2019 College Catalog [ARCHIVED CATALOG]

Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)

CART 231 - Pastry Preparation

3 Credit(s)
This course is a continuation of CART 131 . It covers advanced baking and classic pastry preparations. Topics addressed include ingredient handling, terminology, formula procedures and a brief history of classic pastry preparations. Laboratory production includes French pastries, croissants, strudels, tortes, cheesecakes, chocolate confections and specialty desserts. Students are required to have a complete chef’s uniform for this class.

Prerequisite(s): CART 131  and CART 121 .


Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)