HMT 2110 Pastry & Confectionary
Pastry and confectionary techniques, including laminated doughs, candy making, plate and platter displays, ice creams, and introduction to chocolate and sugar work. 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 1105 and HMT 1107 and HMT 1126 and HMT 1128
Outcomes
- Prepare and construct a variety of creams, custards, puddings, sauces, and pate choux using basic mixing and bakery production methods and proper equipment while also evaluating procedures, texture, taste, and color at 70% or above accuracy within 2 hours.
- Prepare and construct cakes, using a 1 type of icing and 5 decorating methods using proper equipment/utensils while also evaluating procedures, texture, taste, and color at 70% or above accuracy within 4 hours.
- Accurately prepare and construct basic pies and tarts using standard baking methods and proper equipment evaluating procedures, texture, taste, and color at 70% or above accuracy within 1 hour
- On a locally developed exam students will be tested over basic constructs for raised products and baking methods within 1 hour at 70% or above accuracy
Credit Hours: 4
Classroom Hours: 1
Lab Hours: 6