HMPB 233   Patisserie* (4 Hours)

Prerequisites : Admission to the Pastry/Baking program and HMGT 120 with a grade of "C" or higher and HMGT 123 with a grade of "C" or higher and (HMGT 180 with a grade of "C" or higher or HMGT 223 with a grade of "C" or higher).

Corequisites: HMPB 155 and HMPB 160 and HMPB 252.

This course will provide hands-on instruction on how to make advanced finished pastry and yeasted items offered in a professional retail bakery, including sweet and savory yeasted breads, laminated doughs, travel cakes, classic European cakes and entremets, pies and tarts, pastries, petit four, frozen desserts, sugar confections and gingerbread. Students will also learn how to create seasonal pastry products.