Credits: 3
Contact Hours: Lec 1 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): HSM 115 or concurrent enrollment and grade of “C” or better in CUL 121 .

Add to Portfolio (opens a new window)