| HCM347 | International Pastries | 2 | Provides additional theory and lab experience in preparing pastries representative of cultural traditions of the world. Stresses bakery procedures, use and care of equipment of bakery equipment, sanitation, safety, work simplification, costing and production of high quality pastry items. Includes research into cuisines of the world and associated pastries. Prerequisite: HCM 116, HCM 224 | Loading... |