Aug 06, 2026  
2025-2026 College Catalog and Student Handbook 
  
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2025-2026 College Catalog and Student Handbook
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FSS 2057C - Individual and Production Pastries


Prerequisite(s): None
Corequisite(s): None
Introduces the student to planning and quantity production for banquets and large functions. Students will learn how to scale recipes for large volume production, calculate yield, work brigade line as a pastry cook, and organize the preparation, storage, and delivery of volume production for pastry buffet tables and retail settings. Students will create products such as filled cakes, French pastries, individual plated desserts, and buffet desserts, as well as study basic sauces and plate design for banquet style desserts.
Semester Hours: 3 credit hours
Semester Offered: Fall, Spring
Fees: Lab Fee
Course Designations: AS only


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