Mar 09, 2021  
Undergraduate Catalog 2018-2019 
Undergraduate Catalog 2018-2019 [ARCHIVED CATALOG]

VGCA 235 - Professional Cooking: Pastry and Pies

1 hour

This course covers basic theory, skill sets, equipment and techniques specific to pastries, pies and tarts. Students learn the importance of ratios and the function of ingredients in producing a creative and quality product, as well as how to respond to product and process faults. Lab Fee: 9 ($180).
Prerequisite(s): VGCA 135 .
Pre- or Co-requisite: VGCA 151 .