HCM172
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Patisserie II
Business and Social Sciences Division
CLC - College of Lake County
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
Lecture - Lab Hours
2-6
PCS Code
1.2
Requirements
Prerequisite: HCM 170 (C or better). Course fee