HOSP 83 - 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: 4.9Moderateout of 10
Credits: 1
Spring 2027 Sections: View Spring 2027 sections of HOSP 83
Transfers To: CSU
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