PAS 102 - Pastry Skills II

7 Credits
Lecture: 4 Lab: 8

Pastry Skills II builds on the knowledge and skills acquired in Pastry Skills I. Students hone their techniques as they create custards, cakes, crepes, souffle’s and a variety of pastries. Students continue to learn management techniquies including production planning and cost control. American Culinary Federation guidelines have been followed for practical testing to prepare students for ACF certification.

Note: MCC chef’s uniform (coat, pants and shoes) is required for this class.

Articulation: 1.2

Prerequisite: PAS 101 with a grade of C or higher
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