PAS 102 - Pastry Skills II

6 Credits
Lecture: 3 Lab: 9

Pastry Skills II builds on the knowledge and skills acquired in Pastry Skills I. Students learn how to create a variety of decorative cakes, and hone their techniques as they create custards, crepes, souffles and a variety of pastries. Students continue to learn bakery-related management techniques including production planning and cost control. Most of the product produced in class will be used by the student-run bakery and/or restaurant.

Note: MCC chef’s uniform (coat, pants and shoes) and toolkit is required for this class. No electronic devices (cell phones, computers, etc) are allowed in lab production classes.

Articulation: 1.2

Prerequisite: PAS 101 with a grade of C or higher
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