Course Descriptions for PSTR 2331
PSTR 2331 (3 Credit Hours)
Offered at ECC
Advanced Pastry Shop
This is a WECM Course Number.
Prerequisite Recommended: PSTR 1301 and CHEF 1305 (or concurrent enrollment) with a "C" or better. Failure to comply will result in student being dropped from this course.
Course Description: A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques. 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. This course must be completed with a grade of "C" or better. (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.