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HMPB 260   Pastry Shop Principles II* (4 Hours)

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

Corequisites: HMPB 255 and HMPB 257 and HMPB 262.

This course will examine the advanced baking concepts including high dollar ingredient identification and usage, storage, advanced inventory control, costing and product sources and product availability as it pertains to a professional pastry shop. This course is typically offered in the spring semester. 4.5 hrs. integrated lecture/lab/wk.