11600 Columbia College
Drive Sonora, California 95370 209·588·5100
Prerequisite: HPMGT 135 with a grade of C, CR, P, or better or equivalent
Lecture: 1 hours
Laboratory: 3 hours
The production and presentation of classical and contemporary restaurant desserts. A practical study of the restaurant pastry chef's special vendors, equipment, supplies, foods, processes and techniques used to produce a wide variety of desserts.
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