Students will develop knowledge and skills necessary to produce a variety of classic tortes, gateaux, entremets, tempered chocolate and sugar decor and use these components to create buffet style pastries and desserts. Lab fee $220. Prerequisite: HRM 124 or permission of the Director of the HCAT Institute. Note: Student must provide the required uniform of white chef coat, scarf, apron, checkered kitchen pants, black closed toe shoes and a chef hat.
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: 01/26/2026
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 Monday 5:30-6:30 for lecture, 6:30-10:30pm for lab. Note: Student must provide the required uniform, knife kit and pastry add-on kit.