Important: COVID-19 Updates

Welcome to the Fall 2020 Semester from HCCC President Dr. Chris Reber (September 2, 2020)

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Mission, Vision and Values Memo (September 30, 2020)

State of the College Address, Fall 2020 College Service Day (August 26, 2020)

Checking In, and an Update (August 14, 2020)

OSHE Restart Plan (July 22, 2020)


To get the latest updates, visit our Return to Campus Task Force page.


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    • CBP-220 : Petits Fours, Mignardise & Candies

      Academic Level:
      Undergraduate
      Department:
      Culinary Arts
      Subject:
      Baking Pastry
      Prerequisites:
      Corequisites:
      None
      Credits:
      2
      The art of working with chocolate, candy making, and petits fours is the emphasis of this class. Students learn chocolate tempering, and will be able to apply it to create a wide variety of truffles, molded candies and decorations. Students produce popular candies using knowledge gained in Introduction to Professional Baking. The course also covers the production of mignardise, petits fours, such as sec and glace.