HOSP 231 Advanced Baking and Pastry

Credit Hours: 
6.00
Course Description: 

Offers advanced study of commercial baking techniques and procedures. Stresses the fundamentals of baking along with the production and presentation of cakes and pastries. Coursework provides in-depth instruction in designing, baking, and decorating wedding cakes, fondant cakes, European pastries, petit fours, and specialty desserts.

Prerequisites: 
HOSP 140
Co-requisites: 
None