HRM 227 - Chocolates, Confections, and Entremet3 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.
Term(s) Typically Offered: Spring
Course Outcomes:
Upon successful completion of this course, students will be able to:
1. Apply concepts of design to pastry production.
2. Prepare chocolates, sugar confections, and décor.
3. Design a miniature dessert display.
4. Demonstrate professional sanitation, demeanor, and workforce skills in all class activities
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