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 decor. Buffet style pastries and desserts. Mousses, foam cakes, enrobing and finishing work. Lab fee $220.

Prerequisite(s): 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. Typically offered at MC; fall and spring terms.

Course Outcomes:

Produce chocolate and sugar décor
Prepare a variety of desserts and cakes
Discuss concepts of flavor profiles and texture in desserts
Explore dessert buffet presentation
Demonstrate professionalism and soft skills in all course activities