TransfermaticFSM at Orange Coast College

    FSM A226 - Principles of Pastry Arts

    Recent Professors
    Not yet assigned
    Recent Semesters
    No scheduled sections on record
    Class Size
    Not published
    Difficulty
    6.7Demandingout of 10
    Credits
    3
    Prerequisite
    CA A126 and CA A236 .
    Transfers To
    CSU
    Description
    Advanced course of pastry arts emphasizing chocolate artistry and confections, sugar work, marzipan, and decorated cakes. Students will also learn applications of cutout, stencils, and molds for decorated plated desserts and specialty cakes. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds.