HRM 227 - Chocolates and Confections

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 confections 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  with a grade of C or better or permission of the Director of the HCAT Institute.

Note: Students must provide the required uniform and knife kit. This is a capstone course.

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

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