PSTR-1312 Laminated Dough, Pate a Chox, and Donuts

Focus on preparation of laminated dough to include puff pastry, croissant, Danish and a variety of pate a choux products and donuts. Fillings and finishing techniques included. Lec 3, Cr 3

Credits

3

Outcomes

  1. Produce a variety of commercially acceptable laminated dough, pate a choux, donut products and baked goods.
  2. Identify and produce finishing and presentation techniques.