Patisserie III
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Course Information
Course Description
This course is a continuation of Patisserie II and introduces students to European and advanced pastries, a variety of tortes with new assembly and decorating techniques. Bavarians, individual cakes and desserts, frozen desserts, advanced pastries, advanced petits fours, and plate presentations with multiple components are also included.
Minimum Credit Hours
5
Maximum Credit Hours
5
PCS Code
1.2
Requirements
Prerequisite: HCM 172 (C or better). Course fee