HRM203 — Intermediate Pastry Production
3 credit hours - 15 hours of lecture and 60 hours of laboratory. Formerly European Pastry, Torte and Gateau Students will develop knowledge and skills necessary to produce a variety of classic tortes, gateaux, entremets, tempered chocolate and sugar décor and use these components to create buffet style pastries and desserts. Lab fee $220. Note: Student must provide the required uniform, knife kit and pastry add-on kit. Location(s) Typically Arnold Main Campus (MC) Term(s) Typically all and spring Course
Prerequisites: HRM124