Feb 08, 2023  
2013-14 Catalog 
    
2013-14 Catalog [ARCHIVED CATALOG]

Add to Portfolio (opens a new window)

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: Occasionally



Add to Portfolio (opens a new window)