HRM 203 - Intermediate Pastry Production

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Formerly European Pastry, Torte and Gateau

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

Note: Student must provide the required uniform, knife kit and pastry add-on kit.

Location(s) Typically Offered: Arnold Main Campus (MC)

Term(s) Typically Offered: Fall and spring

Course Outcomes:
Upon successful completion of this course, students will be able to:

Produce chocolate and sugar décor.
Prepare a variety of desserts and cakes according to recipe yields.
Compare and contrast flavor profiles and texture in desserts.
Create dessert buffet.
Demonstrate professional sanitation, demeanor and workforce skills in all course activities.