Skip to Main Content

HCM172

Download as PDF

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

2024-2025 College of Lake County. All Rights Reserved.