HRM 227 - Chocolates, Confections, and Entremet

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

Course Outcomes:

Apply concepts of design to pastry production.
Prepare chocolate confections and décor.
Design, prepare and present entremet cakes.
Demonstrate professional disposition and workforce skills in all class activities.