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 learning proper recipe set-up, production planning and measurement accuracy.

Note: MCC chef’s uniform (coat, pants and hat) and toolkit are required for this class and may only be purchased through the MCC bookstore. The hard copy textbook is required for this class. E-books are not allowed for this course. This course requires basic reading, basic writing and basic math. ^{What does this mean?}

Articulation: 1.2

Prerequisite: Previous credit of MAT 090 or higher or concurrent enrollment in MAT 090 or higher or appropriate score on mathematics placement test.
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