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PAS 202 Advanced Pastry I
Credit Hours: 6
Prerequisite: Grade of C or better in PAS 180

Introduction to European and advanced pastries and tortes with an emphasis on new assembly and decorating techniques. Bavarians and Charlottes, butter creams, ganache, chocolate pipings, and candy making. (1.2) Proficiency Credit Available (2 EILST) Pass/No Credit Available

PAS 202 Patisserie & Confections I
Credit Hours: 6
Prerequisite: Grade of C or better in PAS 180 or PAS 110

Introduction to European and advanced pastries and tortes with an emphasis on European cake assembly and decorating techniques. Low-fat cakes, European buttercreams, Bavarians and Charlottes, ganache, chocolate pipings, and confectionery production will all be covered in this course. (1.2) Proficiency Credit Not Available Pass/No Credit Not Available

 
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