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.