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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

Fall Term 2013 Schedule
Booklist for HMT 1108
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* indicates prerequisite) (updated hourly)
  100 0199978 4.0 8:00 AM 8:50 AM M 13 421 Leibold OPEN
  N01 0199979 4.0 5:00 PM 5:50 PM M 13 421 Deal 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.