HMT 2218 Advanced Pastry Skills
4.0 Credit Hours
Advanced pastry and confectionery techniques, including laminated doughs, candy making, plate and platter displays and an introduction of sugar work. One classroom, six lab hours per week.
Booklist for HMT 2218
Fall Term 2013 Schedule
*Term designations represent when courses are typically offered. They are included for planning purposes only and subject to change. Refer to the current schedule for actual course offerings.