HOSP-331: Modern and European Pastry

Catalog Info

Title when registering
Modern and European Pastry
Credit Hours
Contact Hours Per Week
7 (for 15-week classes)
HOSP-105 and HOSP-340
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.

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