CLA 142 Pastry Arts 3 credits
Students practice techniques for tarts, laminated doughs, pate choux, baked meringues, creams, custards, puddings and cheesecakes. They are also introduced to basic cakes and fillings as well as more advanced pie techniques. Emphases are on measurements, scaling and following recipes. 12 (2 lecture hours and 3 laboratory hours)
Corequisite: CLA 100 and HSP 107