PSTR 2331 - Advanced Pastry Shop (3 Credit Hours)

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

A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques. 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. This course must be completed with a grade of “C” or better. Licensing/Certification Agency: American Culinary Federation Educational Institute.

Prerequisites: Required: PSTR 1301 and CHEF 1305 with a grade of “C” or better.
Course Hour Configuration
(2 Lec., 4 Lab.)

CTE

This is a WECM Course Number.