HRM-208 Confectionery Arts

This course introduces the student to the main concepts, skills and techniques of confectionery and chocolate preparation. Beginning with introductory techniques used in preparing petits fours and candies, this course advances to creating decorations, centerpieces and chocolates. It will enable students to assess the characteristics of quality products and take corrective action on common baking faults. Students will meet small scale and high-volume production schedules for various types of venues. Lecture [1.00], Laboratory [4.00].

Credits

3

Prerequisite

HRM-110

Syllabus for this course.