HRM 203 - European Pastry, Torte and Gateau

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Produce classic pastries, tortes, gateau and entremet. Temper chocolate and create basic chocolate and sugar dÃ©cor. Apply intermediate-level skills in the production of mousse, foam cakes and buffet-style pastries. Lab fees reduced for this course. Refer to Course Fees.

Prerequisite(s): HRM 124 or permission of the Director of the HCAT Institute.

Note: Students must provide the required uniform and knife kit.