Students will develop knowledge and skills necessary to produce a variety of classic tortes, gateaux, entremets, tempered chocolate and sugar décor and use these components to create buffet style pastries and desserts. Lab fee $220. Prerequisite: HRM 124 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 2024
Course Type: Credit - 3 Credits
Section: 001
Ways to take the class: Face-to-face
Days: Varies
Time: 12:00PM to 1:00PM
Start Date: 08/28/2024
End Date: 12/15/2024
Location: Arnold Campus
Room: Varies
Instructor: Michael B Santos (Subject to change)
Class Size: 16
Section Info: This section meets in-person from 12:00-5:00pm on main campus in Humanities on Wednesday 12:00pm to 1:00pm for lecture, 1:00-5:00pm for lab. Note: Student must provide the required uniform, knife kit and pastry add-on kit.