PSTR 2331 - Advanced Pastry Shop

Credits: 3
A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques. Professional chef uniform and kitchen tools required.
Lab Required: Yes

Prerequisite(s): PSTR 1305, PSTR 1306, PSTR 1310, PSTR 2301 and PSTR 2307.
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: Workforce