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Apr 20, 2024
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HSP* 215: Principles of Baking II3 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: C- or better in HSP* 103 , and C- or better in HSP* 108 or taking HSP* 108 concurrently
Offered: Fall, Spring
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