Credits: 3
Lec 1 Lab 2 Practicum 0
Tier Rate: Tier II
This course involves the study and practice of the fine culinary arts European and classical dessert preparation as well as sugar and chocolate decorating techniques, including stenciling , piping, marzipan and pastillage. Please note: Students participating in lab courses should be prepared to stand for long periods of time on a hard surface and must be able to lift and carry up to 30 pounds. Prerequisite(s): HRM 115 or concurrent enrollment and grade of “C” or better in CUL 121 .

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