HOSP 213Classical Pastries and Chocolates

Ivy Tech Community College · 3 credits · UGRD

Catalog

Prerequisites:HOSP 105 - Introduction to Baking Corequisites: Pre/Corequisites: Description:In this course students will build upon the pastry and yeast product fundamentals learned in Introduction to Baking to produce and compose classical French and European desserts.

Recent sections

Fall 2026 · 6 sections

Section	Days & time	Location	Instructor
22689Class #22689	We Th · 9:00 – 9:50 AMWe Th · 10:00 AM – 1:50 PM2026-10-28 - 2026-12-17	Fort Wayne / Coliseum Campus / FWCCC CC1692/93Fort Wayne / Coliseum Campus / FWCCC CC1687	TBA
22689 notes: Component: Lecture/Lab; Part of term: Fall 2026 - 2nd 8 Weeks; Instructor not yet assigned in the official SIS; Instructional method: Traditional

28742Class #28742	Mo Tu · 5:30 – 9:20 PM2026-10-26 - 2026-12-15	Indianapolis/Lawrence/Plainfield / Corp College & Culinary Center / CCCI 130	Schroeder-Mohr, Sarah Audrey
28742 notes: Component: Lecture/Lab; Part of term: Fall 2026 - 2nd 8 Weeks; Instructional method: Traditional

29249Class #29249	Mo Tu · 4:00 – 9:00 PM2026-08-24 - 2026-10-13	Bloomington / Main Campus / MAIN D124	Thomas, Hayden
29249 notes: Component: Lecture/Lab; Part of term: Fall 2026 - 1st 8 Weeks; Instructional method: Traditional

29824Class #29824	Mo · 12:00 – 4:50 PM2026-08-24 - 2026-12-14	Muncie / George & Frances Ball Building / GFBB B102	Irelan, Jordan L
29824 notes: Component: Lecture/Lab; Part of term: Fall 2026 - 16 Weeks; Instructional method: Traditional

33880Class #33880	Mo · 12:00 – 4:50 PM2026-08-24 - 2026-12-14	Muncie / George & Frances Ball Building / GFBB	Snider, Noah
33880 notes: Component: Lecture/Lab; Part of term: Fall 2026 - 16 Weeks; Instructional method: Traditional