Nov 24, 2024  
2023-2024 Catalog 
    
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2023-2024 Catalog [ARCHIVED CATALOG]

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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 laminated doughs, plated desserts, chocolate and confections, meringues as well as specialty cakes and desserts. Students are required to have a complete chef’s uniform for this class.

Prerequisite(s): CART 131  and CART 121 .


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