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