Catalog Info
Title when registering
Modern and European Pastry
Credit Hours
6.00
Contact Hours Per Week
7 (for 15-week classes)
Course Description
Offers advanced study of commercial baking techniques and procedures. Stresses the fundamentals of baking along with the production and presentation of cakes and pastries. Course work provides in-depth instruction in designing, baking, and decorating wedding cakes, fondant cakes, European pastries, petit fours, and other specialty desserts.
Pre-requisites
HOSP-105 and HOSP-340
Requirements are subject to change.
The information represented here is effective starting Fall 2020 and applies to the current catalog year.
If you were admitted prior to this year, please check your requirements under the
My Progress section of HFC Self Service.