Baking Theory, Pastry and Confections (HCA 211)
Term: 2011-2012 Spring Term
Description
Students will demonstrate a mastery of skills previously learned in HCA 106, Introduction to Baking and Pastries. Skills included are: ?mise en place? for the bakeshop, scaling recipes and identifying bakeshop ingredients. Students will prepare a variety of decorative desserts, classic pastries, custards, creams, and frozen desserts. Prerequisite: HCA 128 Food Sanitation