PSTR 2331 - Advanced Pastry Shop

Semester Credit Hours: 3
Lecture Hours: 2
Lab Hours: 4

A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques.

Prerequisite: PSTR 1301 with a grade of “C” or better
Course Designation: Professional and Technical