HOSP 81 - Bakeshop: Pies and Tarts
- Recent Professors
- Cheyenne Vandenbrook, Lisa Meyers, Andre Adam
- Recent Semesters
- Spring 2027, Fall 2026, Spring 2026
- Class Size
- 24–32 students
- Difficulty
- 6.0Demandingout of 10
- Credits
- 1
- Spring 2027 Sections
- View Spring 2027 sections of HOSP 81
- Transfers To
- CSU
- Description
- In this course students learn baking processes and ingredients used to produce professional pastry shop–quality pies and tarts. Dessert presentation skills will be discussed, demonstrated, and practiced. It is recommended that students have some basic baking experience. Portions of instruction may be offered online; may also be offered fully online.
- Usually Held
- Wed Thu 8:30am–9:20am, Wed Thu 9:30am–12:50pm, Thu 3:30pm–4:20pm, Thu 4:30pm–7:50pm