Mar 29, 2024  
2014-15 Catalog 
    
2014-15 Catalog [ARCHIVED CATALOG]

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HSP* 215: Principles of Baking II

3 Credits
This course focuses on the preparation of advanced pastries and classical desserts. Included are the preparation of petit fours, dessert sauces, French dough’s, ice cream, sugar work, chocolate work, European tarts, tortes, and plate decoration ice cream. Laboratory classes are complemented with baking and pastry arts related studies that introduce management operations and procedures in the baking profession.
Prerequisites: Completion of HSP* 103  and HSP* 109  with a C- or higher
Offered: Fall, Spring



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