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Apr 20, 2024
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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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