CA 238 - French Pastry

Credit Hours: 4
Lecture: 3 Lab: 2
Students will be exposed to classic French Pastry, both old and new. Basic doughs, batters and creams will be emphasized. An understanding of their applications and how to update old classics will be developed. Use of tools and equipment for both large and small production will be stressed.
Is course repeatable for credit? No
Variable Hour Exist No
Mode of Delivery Traditional

Is this a Human Relations/Diversity Course? No