Skip to main content

Patisserie II

Course Information

Subject

HCM

Course Number

172

Status

Active

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

Lecture - Lab Hours

2-6

Requirements

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

PCS Code

1.2