Course Descriptions for PSTR 1312
PSTR 1312 (3 Credit Hours)
Offered at ECC
Laminated Dough, Pate a Choux, and Donuts
This is a WECM Course Number.
Prerequisite: PSTR 1305 and CHEF 1305 with a "C" or better. Failure to comply will result in student being dropped from this course.
Course Description: Focus on preparation of laminated doughs to include puff pastry, croissant, and Danish and a variety of pate a choux (eclair paste) products and donuts. Fillings and finishing techniques included. Baking and pastry lab classes require extended periods of time standing in place, lifting heavy weights (up to 60 pounds), reaching, bending, working around open flames and with cleaning chemicals. (2 Lec., 4 Lab.)
Designated by the Texas Higher Education Coordinating Board for transfer among community colleges and state public four year colleges and universities as freshman and sophomore general education courses.
Designated by the Texas Higher Education Coordinating Board as workforce education (technical) courses offered for credit and CEUs (Continuing Education Units). While these courses are designed to transfer among state community colleges, they are not designed to automatically transfer to public four-year colleges and universities.