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.
Booklist for HMT 1108
Spring Term 2014 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.