- Offered: Contact department for information
- Prerequisites: HM 111.
- Bulletin Year: 2022 - 2023 Undergraduate Bulletin
This course is designed to provide practical knowledge in pastry making, techniques, ingredients, production, and equipment. This course will cover pastry techniques, desserts, chocolate, specialty products, and restaurant presentations. For the purposes of this course ‘pastry’ may encompass a wide variety of desserts, truffles, meringues, Petit fours, confections, mousse, and soufflés.