Prepare garnishes, sauces, mousses and classic desserts. Develop design and management skills and explore concepts of plated desserts. Menu design, management and efficiency models explored. Apply professional pastry techniques to the design, execution, and production of various advanced pastry preparations. Lab fee $175. Prerequisite: HRM 190 and HRM 203 or permission of the Director of the HCAT Institute. Note: Student must provide the required uniform of white chef coat, scarf, apron, checkered kitchen pants, black closed toe shoes and a chef hat.
Term: Fall 2020
Course Type: Credit - 3 Credits
Ways to take the class: Hybrid
Start Date: 10/26/2020
End Date: 12/19/2020
Location: Arnold Campus
Instructor: David R Ludwig
Class Size: 8 - Only a few seats left!
Section Info: Face-to-face on-campus labs will be held in alignment with Maryland Emergency Orders and Guidelines and Stages to Recovery. Students should plan to meet at all the times noted for labs. Instructors will notify students of the required schedule for on-campus meetings by the first day of the semester. Lectures will be delivered online in an asynchronous format in the form of module readings, videos, discussions, and/or other presentations.