( HCA 211 ) Baking Theory, Pastry and Confections

Students will demonstrate a mastery of skills previously learned in HCA 106, Introduction to Baking and Pastries. Skills included are: “mise en place” for the bakeshop, scaling recipes and identifying bakeshop ingredients. Students will prepare a variety of decorative desserts, classic pastries, custards, creams, and frozen desserts. Prerequisite: HCA 128 Food Sanitation

4.00 Credit Hours



2016-2017 - Fall Term


No Sections Offered for this Term.

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