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HMPB 160   Pastry Shop Principles I* (4 Hours)

Prerequisites: HMGT 120 and HMGT 123.

Corequisites: HMPB 155 and HMPB 233 and HMPB 252.

This course will examine the fundamental baking concepts including sanitation, ingredient identification and usage, weights and measures, inventory and product ordering needed as it pertains to a professional pastry shop. Students will be operating a working bake shop. This course is typically offered in the fall semester. 4.5 hrs. integrated lecture/lab/wk.