PSTR1312 — Laminated Dough, Pate a Choux, and Donuts

Add to Publication Special Program Tuition: $ 18 per semester credit hour Fillings and finishing techniques included. Students must receive a “B” or better. Semester Hours: CIP: 12.0503 at: NLC: No NVC: No PAC: No SAC: No SPC: Yes Click here for course schedule information.

Prerequisites: CHEF1301, FDNS1301, PSTR1301, CHEF1205