Catalog Info
Title when registering
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
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.