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HRM-227 Choc, Confect, and Entremet

Apply advanced pastry techniques to the production of chocolate and sugar confections. Design and compose entremet for capstone presentation. Learn chocolate composition and crystallization. Apply professional pastry techniques to the design, execution, and production of various advanced pastry preparations. Lab fee $195. Prerequisite: HRM 202 and HRM 203 or permission of the Director of the HCAT Institute. Note: Students must provide the required uniform and knife kit. This is a capstone course.

Term: Fall 2020

Course Type: Credit - 3 Credits

Section: 001

Ways to take the class: Hybrid

Days: Varies

Time: Varies

Start Date: 10/26/2020

End Date: 12/19/2020

Location: Arnold Campus

Room: Varies

Instructor: Virginia Olson

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.