Petit Fours & Pastries


This course introduces the basic principles of the preparation and plating of a variety of petit fours and individual dessert pastries. Emphasis is placed on traditional and contemporary petit fours and pastries, utilizing updated production methods. Upon completion, students should be able to produce individual pastries and petit fours for buffet and special event settings.

  • Prerequisite:
    CUL-110 and CUL-160
  • Corequisite: None
Class Hours 1
Lab Hours 4
Clinic, Coop, or Shop Hours
Credit Hours 3