Advanced Pastry
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Overview
Description
In this advanced course, students build on many of the skills and techniques learned in Patisserie I, II and III which includes assembling cakes, tortes, and individual pastries with multiple components and garnishes. Gateaux, molded frozen desserts, chocolate work, advanced European pastries and desserts, and upscale plate presentations will be produced.
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
16
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 173 (C or better). Course fee