PAS 101 - Pastry Skills I

6 Credits
Lecture: 3 Lab: 9

Pastry Skills I introduces the theory of professional baking in a lecture and laboratory format. Students apply classic methods and techniques in the preparation of yeast breads, quick breads, pies and tarts, cookies, and beginner pastries. Emphasis is on teamwork, proper recipe set-up, production planning, and measurement accuracy. Most of the product produced in class will be used by the student-run bakery and/or restaurant.

Note: Student course fees cover the required MCC student uniform and toolkit. No other uniforms are allowed. Students are required to have kitchen safe shoes. The hard copy textbook is required for this class. E-books are not allowed for this course. No electronic devices (cell phones, computers, etc) are allowed in lab production classes. Please visit the culinary page at www.mchenry.edu for other important program guidelines.

This course requires basic reading, basic writing and basic math. ^{What does this mean?}

Articulation: 1.2

Prerequisite: BUS 145 or MAT 095 or higher, or concurrent enrollment, or appropriate score on culinary math placement test.
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