CHRM 1220 Pastries

1.0 - 6.0 - 3.0

Prerequisite

(1) CHRM 1210 - must be completed prior to taking this course.

Course Description

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.