PSTR 1310 - Pies, Tarts, Teacakes, and Cookies

Credits: 3
Focus on preparation of American and European style pie and tart fillings and dough, cookies, teacakes, custard and batters. Instruction of finishing and presentation techniques. Professional chef uniform and kitchen tools required.
Prerequisite CHEF 1305 with a grade of “C” or better and PSTR 1301 with a grade of “C” or better.
Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals.

Type of Course WECM