HSP* 225: Principles of Baking III

3 Credits
(Formerly HSP* 235: Advanced Pastry Arts)
This is a lecture and laboratory course on the principles, techniques, and materials used in upper level bake shop and competition piece production. Units covered include sculpture of chocolate, sugar, pastillage, marzipan, salt dough, and dessert presentation.
Prerequisites: C- or better in HSP* 215
Offered: Spring