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Certificate Level 3 – ESC – Advanced Pastry Arts
| 12 credit hours | ||
| First Semester | ||
| PSTR | 1312 | Laminated Dough, Pate a Choux, and Donuts |
| PSTR | 1340 | Plated Desserts |
| Second Semester | ||
| PSTR | 1342 | Quantity Bakeshop Production (Capstone) |
| PSTR | 1343 | Bakery Operations and Management |