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Petit Fours & Pastries
|Subject ID||Classroom Hours||Lab Hours||Clinic Coop Or Shop Hours||Credit Hours|
CUL 110 and CUL 160
This course introduces the basic principles of the preparation and plating of a variety of petit fours and individual dessert pastries. Emphasis is placed on traditional and contemporary petit fours and pastries, utilizing updated production methods. Upon completion, students should be able to produce individual pastries and petit fours for buffet and special event settings.
Credit by examination is not available for this course because of the nature of the course and in some cases safety requirements in the use of equipment. Any exceptions must be with the approval of the department chairperson.