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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. Within the lab component of the course, students will demonstrate competence and skill in the preparation of various doughs, custards, foams, and frozen desserts as well as 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