Patisserie II
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Overview
Description
This course is a continuation of Patisserie I with emphasis on the skills and competencies needed for a strong foundation in baking and pastry. Topics include identification of ingredients, recipe costing, custards, petit four sec and glace, mousses, cake preparation and assembly of tortes, cheesecakes, plate presentation, and simple chocolate work.
Career
ACAD
Credits
Value
0
Max
4
Min
4
Course Count
1
Number Of Credits
4
Number Of Repeats
1
Repeatable
No
Generate Attendance
No
Auto Create
No
Code
LL
Instructor Contact Hours
0
Default Section Size
18
Final Exam Type
Yes
Include in Dynamic Date Calc
Yes
LMS File Type
BKB
Name
Lecture/Lab
OEE Workload Hours
0
Optional Component
No
Workload Hours
6.5
Requisites
Free Form Requisites
Prerequisite: HCM 170 (C or better). Course fee