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HCM173

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Patisserie III

Business Social Sciences Div CLC - College of Lake County

Subject

HCM

Course Number

173

Course Title

Patisserie III

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

Total Completions Allowed for Credit

1

Number Of Credits

4

Lecture - Lab Hours

2-6

PCS Code

1.2

Requirements

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

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