HOSP 231 - Advanced Baking & Pastry

Institution:

Henry Ford College

Subject:

Description:

Provide advance study of commercial baking skills, which will enable the students to become industry ready. The course will stress the fundamentals of baking and the production and presentions of cakes and pastries. Students will receive in-depth instruction in the art of cake designing, baking and decorating wedding cakes, fondant cakes, European pastries, petit fours and specialty desserts. Prerequisites: HOSP 140 Note: Chef uniform required to be purchased for culinary lab - contact departments on the process to order uniforms before first class session.

Credits:

6.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hfcc.edu

Phone Number:

(313) 845-9600

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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