TransfermaticHOSP at Monterey Peninsula College

    HOSP 483 - Bakeshop: French Pastries and Restaurant-Style Desserts

    Recent Professors
    Andre Adam, Megan Bailey
    Recent Semesters
    Spring 2027, Fall 2026, Spring 2026
    Class Size
    24 students
    Difficulty
    5.4Moderateout of 10
    Credits
    0
    Spring 2027 Sections
    View Spring 2027 sections of HOSP 483
    Transfers To
    Not transferable
    Description
    This course expands on basic pastry skills to produce a stunning variety of intricate French pastries and restaurant style desserts. Petits fours, mini-pastries, crème brulee, crème caramel, tiramisu, frozen soufflé, sauce production and dessert garnishes will be covered. Previous baking courses or experience recommended. Portions of instruction may be offered online; may also be offered fully online.
    Usually Held
    Thu 3:30pm–4:20pm, Thu 4:30pm–7:50pm, Wed Thu 8:30am–9:20am, Wed Thu 8:30am–9:35am