HCM174
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Advanced Pastry
Business and Social Sciences Division
CLC - College of Lake County
Course Description
In this advanced course, students build on many of the skills and techniques learned in Patisserie I, II and III which includes assembling cakes, tortes, and individual pastries with multiple components and garnishes. Gateaux, molded frozen desserts, chocolate work, advanced European pastries and desserts, and upscale plate presentations will be produced.
Minimum Credit Hours
4
Maximum Credit Hours
4
Lecture - Lab Hours
(2-6)
PCS Code
1.2
Requirements
Prerequisite: HCM 173 (C or better). Course fee