Apr 16, 2024  
2018-2019 GCC Catalog 
    
2018-2019 GCC Catalog [ARCHIVED CATALOG]

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HSP* 225 - Principles of Baking III


3 credits
Course has both a lecture and laboratory component on the principles, techniques, and materials used in upper level bake shop and competition piece production. Units covered include sculpture of chocolate, sugar, pastillage, marzipan, salt dough, and dessert presentation.
Prerequisite(s): HSP* 215  with a grade of C- or higher



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