Patisserie (FOSR 2004)
In this course, students apply the skills and experiences developed through year one courses to work in an integrated pastry environment. Working in production teams, students research, plan, produce and promote pastry products that emphasize the importance of using high-quality, seasonal, and sustainable ingredients "ready for the marketplace".
Credits:
| Credit Hours | Contact Hours | Lecture Hours | Lab Hours | Other |
|---|---|---|---|---|
4.000 |
56.000 |
|
|
|
[+] Prerequisites:
or Post Secondary level FOSR 1013 Advanced Baking Techniques Minimum Grade of 50
[+] Corequisites and Concurrent Prerequisite(s):
None
[+] Equivalents:
[-] Restrictions:
Must be enrolled in one of the following Levels:
Post Secondary
Must be enrolled in one of the following Majors:
(CULN) Culinary Management