HMT 2110 - Pastry & Confectionary

4 Cr. Hr(s).
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.
Prerequisite(s): HMT 1102 AND HMT 1105 AND HMT 1107 AND HMT 1126 AND HMT 1128