BAP 110 — Production Pastry Techniques
is designed to give the student working knowledge of traditional and contemporary methods of producing puff pastry, pate a choux, creams, custards, tarts, and mousses. Fundamentals of production and finishing techniques are introduced. (Credit is only allowed for BAP 110 , HRM 517, or HRM 123 and HRM 126.) Prerequisites: BAP 105 with a minimum grade of "C" and Reading Proficiency
Prerequisites: BAP 105