HOSP 245 Hotel and Restaurant Desserts

Credit Hours: 
3.00
Course Description: 

Examines the specific principles of the baking process. Covers volume banquet desserts, chocolate decorating, sugar casting, and the intricacy of cake decoration. Also focuses on assembling and presenting desserts, including tortes, petit fours, French pastries, candies, frozen desserts, and decorative centerpieces. Emphasizes understanding formulas, proper weights, and measures.

Prerequisites: 
HOSP 105 and either HOSP 125 or HOSP 226
Co-requisites: 
None