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Apr 04, 2025
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HRM-208 Confectionery Arts
3 Credit(s)
4 Lab Hour(s)
1 Lecture Hour(s)
This course introduces the student to the main concepts,skills,and techniques used in preparing petite fours and candies, this course advances to creating decorations,centerpieces,and chocolates. It will enable students to assess the characteristics of quality products and to take corrective action on common baking faults. Students will meet small-scale and high volume production schedules for various types of venues.
Prerequisite(s): HRM-110
Syllabus for this course
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