Fall Semester Schedule
HMT 1108 Pastry & Confectionery Basics
4.0 Credit Hours
Theory and practice of pastry and confectionery for the hotel and restaurant industry; dessert menu planning; orientation and familiarization with patisserie environment; all basic pastry preparation and application to classical dessert making. One classroom, six lab hours per week.
Prerequisite: HMT 1112
|(* indicates prerequisite)||(updated hourly)|
|100||0229805||4.0||8:00 AM||8:50 AM||T||13 408||OPEN|
|N01||0229806||4.0||3:00 PM||3:50 PM||T||13 207||OPEN|