PA 121. Professional Pastry Arts 2

This course will enable the student to develop consistency in pastry preparation. The student will prepare choux dough, puff pastry, and cakes. The student will develop a working knowledge of ingredient functionality. The student will practice mixing, baking, and storing baked goods. The student will identify and operate specialized pastry equipment. The student will demonstrate and practice proper food handling.

Prerequisite(s): PA 101 with a C or better.

Credits: 3