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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Domestic Fee
554
International Fee
2017.34
Registration Statement
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