PSTR 2330 - Advanced Pastry Competition (3 Credit Hours)

Campus Location: BHC, CVC, EFC, ECC, MVC, NLC, RLC

Skill development for culinary competition by offering advanced experience in salon presentations. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. Licensing/Certification Agency: American Culinary Federation Educational Institute.

Prerequisites: Required: PSTR 1305 and PSTR 2331 with a grade of “C” or better.
Course Hour Configuration
(2 Lec., 4 Lab.)

CTE

This is a WECM Course Number.