Apply advanced pastry techniques to the production of chocolate and sugar confections. Design and compose entremet for capstone presentation. Learn chocolate composition and crystallization. Apply professional pastry techniques to the design, execution, and production of various advanced pastry preparations. Lab fee $195. Prerequisite: HRM 202 and HRM 203 or permission of the Director of the HCAT Institute. Note: Students must provide the required uniform and knife kit. This is a capstone course.
Term: Spring 2026
Course Type: Credit - 3 Credits
Section: 400
Ways to take the class: Face-to-face
Days: Varies
Time: 5:30PM to 6:30PM
Start Date: 01/21/2026
End Date: 05/17/2026
Location: Arnold Campus
Room: Varies
Instructor: Michael B Santos (Subject to change)
Class Size: 16
Section Info: This section meets in-person from 5:30-10:30pm on main campus in Humanities on Wednesday, 5:30 pm to 6:30 pm for lecture, 6:30-10:30pm for lab. Note: Student must provide the required uniform, knife kit and pastry add-on kit.