HOSP-245: Hotel and Restaurant Desserts

Catalog Info

Effective Term
Fall 2014
Title when registering
Hotel & Rest Desserts
Credit Hours
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.

HOSP-105 and HOSP-226
Office Contact
School of Business, Entrepreneurship, and Professional Development: 313-845-9645, bepdinfo@hfcc.edu, Technology Bldg, Room: E-211