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HMPB 255   Pastry Shop Production II* (4 Hours)

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. 4.5 hrs. integrated lecture/lab/wk.