HCM172
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Patisserie II
Business Social Sciences Div
CLC - College of Lake County
Subject
HCM
Course Number
172
Division
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