HRM 226 - Advanced Pastry Production

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
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(s): 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. Typically offered at MC; fall term.

Course Outcomes:

Design, prepare and present plated desserts.
Utilize a broadened pastry vocabulary.
Write dessert recipes and menus.
Practice organizational and managerial techniques
Demonstrate culinary professionalism during all class activities