Apply advanced pastry techniques to the production of chocolate and sugar confections. Design and compose entremet 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. Prerequisite: HRM 202 and HRM 203 or permission of the Director of the HCAT Institute. Note: Students must provide the required uniform and knife kit. This is a capstone course.
Term: Spring 2025
Course Type: Credit - 3 Credits
Section: 001
Ways to take the class: Face-to-face
Days: Varies
Time: 12:00PM to 1:00PM
Start Date: 01/23/2025
End Date: 05/18/2025
Location: Arnold Campus
Room: Varies
Instructor: Michael B Santos (Subject to change)
Class Size: 16 - Only a few seats left!
Section Info: This section meets in-person from 12:00-5:00pm at the HCAT building. Meeting on Thursday, 12:00 pm to 1:00 pm for lecture, 1:00-5:00pm for lab. Note: Student must provide the required uniform, knife kit and pastry add-on kit.