HRM226 — Advanced Pastry Production
3 credit hours - 15 hours of lecture and 60 hours of laboratory. Apply professional pastry techniques and time-management skills to design, execute, and produce various advanced pastry desserts. Lab fee $175. Note: Student must provide the required uniform of white chef coat, scarf, apron, checkered kitchen pants, non-slip black closed toe shoes and a chef hat. Location(s) Typically Arnold Main Campus (MC) Term(s) Typically all Course
Prerequisites: HRM190, HRM203