HMT 1108 Pastry & Confectionery Basics
4.0 Credit Hours
Theory and practice of pastry and confectionery for the hotel and restaurant industry; dessert menu planning; orientation and familiarization with patisserie environment; all basic pastry preparation and application to classical dessert making. One classroom, six lab hours per week.
Prerequisite:
HMT 1112
Booklist for HMT 1108
Fall Term 2013 Schedule
| |
|
100 |
0199978 |
4.000 |
08:00:00.0000000 |
08:50:00.0000000 |
M |
13 408 |
|
OPEN |
| |
|
N01 |
0199979 |
4.000 |
17:00:00.0000000 |
17:50:00.0000000 |
M |
13 408 |
|
OPEN |
| 10447307 |
Req |
GISSLEN |
PKG/PROFESSIONAL BAKING W/CD&METHOD CARD |
05 |
10 |
$124.00 |
$93.00 |
| 10447307 |
Req |
GISSLEN |
PKG/PROFESSIONAL BAKING W/CD&METHOD CARD |
05 |
10 |
$124.00 |
$93.00 |
*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.
Sinclair Community College
View Master Syllabus