PSTR 1312 - Laminated Dough, Pâte à Choux, and Donuts

Credits: 3
Focus on preparation of laminated dough to include puff pastry, croissant, Danish and a variety of pâte à choux products and donuts. Fillings and finishing techniques included. Professional chef uniform and kitchen tools required.
Lab Required: Yes

Prerequisite(s): PSTR 1310.
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