CHRM 1220 - Pastries

3 Credits
This course provides an in-depth study of baking emphasizing American and European pastries. Topics include knowledge of different ingredients for fancy cookies, petit fours, laminated pastries, puff pastries, pate a choux, meringues, assorted pastes and tarts, icing, fillings, and glazes.

Prerequisites: (1) CHRM 1210 must be completed prior to taking this course.
Lec: 1 Lab: 6 Cr: 3

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