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PAS 204 Decorative Pastry
Credit Hours: 6
Prerequisite: Effective Summer 2016: Grade of C or better in PAS 101 Prerequisite through Spring 2016: Grade of C or better in PAS 102

This course deals exclusively with centerpiece and artistic displays. Sugar pulling, sugar casting, chocolate centerpieces, chocolate boxes, marzipan, rolled fondant, and wedding cakes will be taught through hands-on production. (1.2) Proficiency Credit Available (2 EILST) Pass/No Credit Available

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