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FOS2147 Advanced Pastry Techniques

This course is a continuation of fundamental techniques. This course enables the advanced student to produce pastries including puff pastry, Danish dough, frozen desserts, tortes, choux paste, and skills developed in decorating techniques.

Credits

3

Enrollment Requirements

Prerequisite or Corequisite: FOS1142

Offered

Fall, Spring

Notes

Lab Fee: 150.00