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FSDT-1509 - Adv Pastry Fundamental

Advanced techniques in pastries. Petit fours, confections, chocolate and chocolate work, frozen desserts, plated desserts, sugar work and other pastry techniques needed by successful pastry chefs in the food service industry.
Academic Level
Undergraduate
Subject
FSDT-Food Service/Hospitality
Department
Food Service/Hospitality
Credits
2
Prerequisites
  • Take FSDT-1219 FSDT-1508
Corequisites
None
Return to Food Service/Hospitality