HRIM291 Pastry Independent Study I
Department of Business, Innovation, and Legal Studies: Business Studies Department Archive
- I. Course Number and Title
- HRIM291 Pastry Independent Study I Course No Longer Offered
- II. Number of Credits
- 1 credit
- III. Number of Instructional Minutes
- IV. Prerequisites
- Corequisites
- None
- V. Other Pertinent Information
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Beginning Fall 2018, this number of this course is CULN120.
- VI. Catalog Course Description
- Students exhibit a working knowledge, both researched and portfolio submission, consisting of, but not limited to: petit fours, basic breads, puff pastry, two types of tortes – including a cheesecake, three-tier cake, and two desserts using either pate a choux, sweet yeast dough or pate sucree and one yeast-raised bread product.
- VII. Required Course Content and Direction
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Course Learning Goals
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Planned Sequence of Topics and/or Learning Activities
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Assessment Methods for Course Learning Goals
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Reference, Resource, or Learning Materials to be used by Student:
See course syllabus.
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