PSTR 2331 — Advanced Pastry Shop
(3-2-4). A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Apply pastry shop techniques including recipe modifications; prepare laminated dough's, choux, pastries, meringues, creams, custards, puddings, and related sauces; and prepare a variety of hot souffles, fritters, crepes, cobblers, crisps and assorted inlays to include sugars and chocolates. Emphasis on advanced techniques. Required Prerequisites: PSTR-1301 and CHEF-1305 with minimum grade of C.
Prerequisites: PSTR-1401, PSTR-1301, CHEF-1205, CHEF-1305, PSTR-1206