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HMPB 257   Sugar Basics* (4 Hours)

Prerequisites: HMPB 155 and HMPB 160 and HMPB 233 and HMPB 252.

Corequisites: HMPB 255 and HMPB 260 and HMPB 262.

This course will provide hands-on instruction of pulled and brown sugar techniques used for garnishing advanced pastry items. The student will learn how to cook, pull, blow and store sugar pieces used in a professional pastry shop. This course is typically offered in the spring semester. 4.5 hrs. integrated lecture/lab/wk.