Petit Fours & Pastries

Subject ID Classroom Hours Lab Hours Clinic Coop Or Shop Hours Credit Hours
BPA
120
1
4
0
3
Prerequisite:

CUL 110 and CUL 160

Corequisite:

None

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.