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Professional Pastry Techniques

Course Code:
HCD-116
Course Description:

Building on skills developed in HCD-106: Baking Fundamentals, this course will provide students with a thorough understanding of advanced pastry techniques. The preparation of various doughs, custards, foams and frozen desserts will be taught with an emphasis on sauces, garnishes and restaurant plating techniques.

Credit:
3
Instruction methods:
lab: 4.0 Hours, Lecture: 1.0 Hours, Studio: 0.0 Hours
Prerequisites:
Degrees & Certificates
Course Descriptions