HOSP 245 - Hotel and Restaurant Desserts

Institution:

Henry Ford College

Subject:

Description:

Examines the specific principles of the baking process. This course is designed to provide practical information for the individual serious about the baking industry. This course includes volume banquet desserts, chocolate decorating, sugar casting, and the intricacy of cake decorating. Additional attention is focused on assembling and presenting desserts, including tortes, petit fours, French pastries, candies, and decorative centerpieces. Emphasis will be placed on understanding formulas, along with proper weights and measures. Note: This course is required for the Culinary and Baking Certificate, and can be used as an elective in the Culinary Arts Associate degree. Chefs uniform required to be purchased for culinary lab - contact department on the process to order uniform before first class session.

Credits:

3.00

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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