HMGT 4977 - Candies and Bonbons

Institution:

CUNY New York City College of Technology

Subject:

Description:

1 cl hr, 4 lab hrs, 3 cr Lecture, demonstrations and hands on production of international confections typically prepared in fine restaurants and pastry shops. Practical application of advanced confectionery techniques will be taught. Proper handling and storage of products will be addressed. Coursework covers chocolate and boiled sugar techniques of confectionery bonbons. Elements of technique, flavor, texture and structure in an evaluative process will be reviewed and discussed. Students rotate into management position as production chef with responsibilities that include organizing, scheduling and evaluating staff performance. Prerequisite: HMGT 4973

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.citytech.cuny.edu

Phone Number:

(718) 260-5500

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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