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HCM172

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Patisserie II

Business Social Sciences Div CLC - College of Lake County

Subject

HCM

Course Number

172

Course Title

Patisserie II

Course Description

This course is a continuation of Patisserie I with emphasis on the skills and competencies needed for a strong foundation in baking and pastry. Topics include identification of ingredients, recipe costing, custards, petit four sec and glace, mousses, cake preparation and assembly of tortes, cheesecakes, plate presentation, and simple chocolate work.

Minimum Credit Hours

4

Maximum Credit Hours

4

Total Completions Allowed for Credit

1

Number Of Credits

4

Lecture - Lab Hours

2-6

PCS Code

1.2

Requirements

Prerequisite: HCM 170 (C or better). Course fee

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