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HCM173

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Patisserie III

Business and Social Sciences Division CLC - College of Lake County

Course Description

This course is a continuation of Patisserie II and introduces students to European and advanced pastries, a variety of tortes with new assembly and decorating techniques. Bavarians, individual cakes and desserts, frozen desserts, advanced pastries, advanced petits fours, and plate presentations with multiple components are also included.

Minimum Credit Hours

4

Maximum Credit Hours

4

Lecture - Lab Hours

2-6

PCS Code

1.2

Requirements

Prerequisite: HCM 172 (C or better). Course fee

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