HMGT 2304

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HMGT 2304
This Course is OPEN.
Prof. Thalia Warner
Hospitality Management
Course Code
HMGT 2304
Semester / Year
Spring 2017
Course Description

In this course, practical application of the foundations of pastry terminology and techniques in the professional pastry kitchen are learned. As a continuation from Baking I, the proper use of pastry bag, equipment and utensils in a safe and sanitary manner are practiced. Individual and team skills development, organization, timing, recipe structure, ingredients and flavoring are also reviewed. There is weekly production of pastry for dining room service including presentation techniques for banquet and a la carte.

Recent Posts

Week 10: Layered Cakes

Michelle and Frank were the Chef this week. This week's production was layered cakes. The desserts […] See MoreWeek 10: Layered Cakes

Week 8: Charlottes

This past week the class made strawberry, raspberry, and mango-passion charlottes. ┬áThese […] See MoreWeek 8: Charlottes

Week 6 production recap

See MoreWeek 6 production recap

Recent Comments

The desserts and the plating were beautiful. Nice job. Although some of the dough for the apple […] See More

Lina and Brady, you did a great job as the first Chefs of the semester! Nice work. I like the […] See More

Thank you Lee-Anna! Yes, this is just an example of what I will be looking for. It should be […] See More

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