Catalog Info
Effective Term
Fall 2014
WebAdvisor Title
Hotel & Rest Desserts
Credit Hours
3.00
Contact Hours Per Week
3 (for 15-week classes)
Course Description
Examines the specific principles of the baking process. Covers volume banquet desserts, chocolate decorating, sugar casting, and the intricacy of cake decoration. Also focuses on assembling and presenting desserts, including tortes, petit fours, French pastries, candies, frozen desserts, and decorative centerpieces. Emphasizes understanding formulas, proper weights, and measures.
Pre-requisites
HOSP-105 and HOSP-226
Course Satisfies MACRAO Requirements
No