Summer Semester Schedule
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
|(* indicates prerequisite)||(updated hourly)|
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|N01||0213466||4.0||5:00 PM||5:50 PM||M||13 427||Leibold||OPEN|