Description
Students will master previous skills developed from HCA 106 & HCA 131 and will apply them to elaborate pastries, tortes and various desserts. This class incorporates elements of retail baking production, food costing and sales. Students will develop a professional portfolio and create a personalized bakeshop business plan. Pre requisites: HCA 104 Culinary Techniques and Theory, HCA106 Introduction to Baking and Pastries, HCA 110 Restaurant Management and Leadership, HCA 131 Baking Theory, Pastry and Confections and HCA 132 Intermediate Culinary Techniques and Theory and HCA 133 Catering and Banquet Production