HOSP-331: Modern and European Pastry

Catalog Info

Effective Term
Fall 2015
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
Office Contact
School of Business, Entrepreneurship, and Professional Development: 313-845-9645, bepdinfo@hfcc.edu, Technology Bldg, Room: E-211