HCM 132 - Advanced Pastry and Lab
Last Date of Approval: Spring 2021
2 Credits
Total Lecture Hours: 15
Total Lab Hours: 30
Course Description:
Students will build on their knowledge from basic pastry by learning modern techniques in pastry doughs and fillings to be able to prepare the formulas for the professional bakery and restaurants using current industry techniques and recipes.
Prerequisites: HCM 131
Mode(s) of Instruction: Face to Face
Course Fees: Course Materials: $25.00
Student Learning Outcomes and Objectives:
Put into practice formulas from more than one origin, research modern chefs and formulas, appraise Work in group collaborations
Course Objectives: Construct pastries in desserts, apply professional communication and team building and time management, construct cream horns, cannolis, choux pastries, creams, fillings, pastry creams, doughs.
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