HMPB 255

Pastry Shop Production II (4 CR)

Prerequisites: HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252 Corequisites: HMPB 260 and HMPB 257 and HMPB 252

This course will provide hand-on instruction of advanced techniques used to make advanced staples used in the production of advanced pastries, cakes, tarts, and tortes intended for retail sales in a professional pastry shop. This course is typically offered in the spring semester. 1 hr lect. 3 hrs lab./wk.