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CU 214 - Advanced Baking and Patisserie

( 2 :8 :0 ) 6 credits

This course, lecture and lab, is designed for Pastry Arts majors and covers the essentials for entering the food industry as a working professional pastry chef, pastry cook or baker, This course serves as an in depth exposure to pastry and baking theory, terminology, good-handling standards, kitchen operations, production organization and timing skills through extensive hands-on experiences of classical and modern baking techniques.