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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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