Patisserie III
Course Information
Subject
HCM
Course Number
173
Division
Status
Active
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
Lecture - Lab Hours
2-6
Requirements
Prerequisite: HCM 172 (C or better). Course fee
PCS Code
1.2