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HMT 1108 Pastry & Confectionery Basics

Theory and practice of pastry and confectionery for the hotel and restaurant industry, applying the fundamentals of baking science to the preparation of a variety of products. The use and care for the baking equipment normally found in the bakeshop or baking area. One classroom, six lab hours per week.

Division: Business and Public Services
Department: Hospitality Management
Repeatable Credit: No
Offered Online: No

Prereqs: HMT 1102 AND HMT 1126 

Outcomes

  • Accurately prepare and construct basic pies and tarts typically found in a variety of baking operation.
  • Prepare bakery yeast for raised products and production baking methods.
  • Prepare and construct cakes, using a variety of icing and decorating methods
  • Prepare and construct a variety of creams, custards, puddings, sauces, and pate choux using basic mixing and bakery production methods.

Credit Hours: 4

Classroom Hours: 1
Lab Hours: 6