HIA 228◊ Specialty Baking & Pastry

3 credits

Advanced pastries and classical desserts, which include the preparation of petit fours, cakes, cake decoration, chocolate and marzipan work, and other methods of cake decorating are presented. Also includes a summary and review of baking fundamentals.

Prerequisite: HIA 128◊

Lecture: 2 hours

Laboratory: 3 hours

(course fee required)