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Sinclair College

HMT 2218 Advanced Pastry Skills

Advanced pastry and confectionery techniques, including laminated doughs, candy making, plate and platter displays and an introduction of sugar work. Six lab hours per week.

Prerequisites: HMT 1108 and HMT 1126 and HMT 2118 and HMT 2128

Course Outcomes
  • Create individual desserts for sale and marketing purposes.
  • Work with a variety of laminated doughs (danish, croissants, pyllo & puff pastry).
  • Production problems of rich/specialty doughs.
  • Design dessert menus to display individual completed work.
Credit Hours: 3
  • Lab: 6 hours
  • Division: Business and Public Services
  • Department: Hospitality Management
  • Repeatable Credit: No
  • Offered Online: No
Available Sections
Not currently offered this term