FSS 2057C Individual and Production Pastries
Introduces the student to planning and quantity production for banquets and large functions. Students will learn how to scale recipes for large volume production, calculate yield, work brigade line as a pastry cook, and organize the preparation, storage, and delivery of volume production for pastry buffet tables and retail settings. Students will create products such as filled cakes, French pastries, individual plated desserts, and buffet desserts, as well as study basic sauces and plate design for banquet style desserts.
Credits
3 cc
Offered
FA, SP.