HRM227 — Chocolates and Confections
3 credit hours - 15 hours of lecture and 60 hours of laboratory. Apply advanced pastry techniques to the production of chocolate and sugar confections. Design and compose confections for capstone presentation. Learn chocolate composition and crystallization. Apply professional pastry techniques to the design, execution, and production of various advanced pastry preparations. Lab fee $195. Note: Students must provide the required uniform and knife kit. This is a capstone course. Location(s) Typically Arnold Main Campus (MC) Term(s) Typically pring Course
Prerequisites: HRM202, HRM203