PSTR1312 — Laminated Dough, Pâte à Choux, and Donuts
PSTR 1312 - Laminated Dough, Pâte à Choux, and Donuts PSTR 1312 - Laminated Dough, Pâte à Choux, and Donuts Focus on preparation of laminated dough to include puff pastry, croissant, Danish and a variety of pâte à choux products and donuts. Fillings and finishing techniques included. Professional chef uniform and kitchen tools required. Lab Required: Yes Note: Culinary lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, and working around open flames and with cleaning chemicals. Type of Course: Workforce
Prerequisites: PSTR1310