Pastries and Yeast Doughs

Catalog #31314325

Develops manual baking skills and a working knowledge of the production and finish of various pie and tart crusts, fillings, crisps and cobblers, crepes, and puff paste items. Basic straight yeast doughs such as breads, rolls and sweet dough will also be produced. Students learn both handcrafted and machine methods in the make-up of these products. Prerequisite or concurrent enrollment in 10-316-101 and 10-316-108.

Credits: 4

Prerequisites: Co-requisite: All first semester B/PA classes must be taken concurrently, plus a COMPASS Math score of 30 or higher or ASSET score of 36 or higher or equivalent college level course. Reserved for Baking/Pastry Arts students.

Outline of Instruction

Course Offerings

last updated: 08:01:12 PM Jan 6 2009

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