Patisserie III
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Overview
Description
This course is a continuation of Patisserie II and introduces students to European and advanced pastries, a variety of tortes with new assembly and decorating techniques. Bavarians, individual cakes and desserts, frozen desserts, advanced pastries, advanced petits fours, and plate presentations with multiple components are also included.
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 172 (C or better). Course fee