PFS 139 - Advanced Baking

An advanced course in pastries and baking artistry. Students will learn sophisticated techniques used in the production of tortes, wedding cakes, french pastries, sugar work, and other desserts Projects in pastry work will be selected and judged for culinary merit. (8 contact hrs) Center Campus.

Credit Hours: 4.00
Course Start Date: 9/1/1980
Course End Date: 12/31/1982