PAS 101 - Pastry Skills I

7 Credits
Lecture: 4 Lab: 8

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 and quick breads, pies and tarts, cookies and a variety of fillings. Emphasis is on learning proper recipe set-up, production planning and measurement accuracy. American Culinary Federation guidelines have been followed for this course to prepare students for ACF certification.

Note: MCC chef’s uniform (coat, pants and shoes) is required for this class. This course requires basic reading, basic writing and basic math.

Articulation: 1.2

Prerequisite: BUS 145, or MAT 090 or higher, or appropriate score on mathematics placement test
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