Jun 25, 2019  
PUBLISHED 2018-2019 Credit Catalog 
PUBLISHED 2018-2019 Credit Catalog [ARCHIVED CATALOG]

COOK 307 - Patisserie

Course Description
Practical Emphasis is on the creation of elegant classical and modern plated desserts and buffets. The student will prepare desserts, cakes and pastries by applying principles, methods and procedures of dessert making, including sorbets and ice creams. Theory Product knowledge required to produce the variety of desserts. Decorative techniques are taught for each item.

3 credits

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