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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.

Summer Term 2013 Schedule
Booklist for HMT 2218
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* indicates prerequisite) (updated hourly)
  355 0194273 4.0 8:00 AM 9:15 AM M 13 421 Leibold OPEN
*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.