HIA 228◊ Specialty Baking and Pastry

3 credits

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

Prerequisite: HIA 128

Lecture: 1 hour

Laboratory: 4 hours

(course fee required)