HRM 226 - Advanced Pastry Production

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Apply professional pastry techniques and time-management skills to design, execute, and produce various advanced pastry desserts. 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, non-slip black closed toe shoes and a chef hat.

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

Term(s) Typically Offered: Fall

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

Apply advanced pastry vocabulary to the composition of dessert recipes and menus.
Demonstrate a variety of composed advanced contemporary pastries and plated desserts.
Evaluate plated desserts based upon a rubric using modern pastry standards.
Design plated desserts according to current industry standards.
Demonstrate professional sanitation, demeanor, and workforce skills in all class activities.