HCM 116 - Fundamentals Of Baking

Prerequisites:
HCM 100
CAREER AND TECHNICAL CREDIT TYPE
3 credit(s)

This course is for a student with very little baking/pastry experience. Students will cover the basics of theory and preparation of baked items. Science and math will play a large role in this course. Items the students will prepare include yeast bread, cookies, creams, puddings, pie crusts and filling, and quick breads. The focus of the course is on standard production methods for a successful product in small and large scale batches.

Course Learning Outcomes

1. Understand the seven stages of the baking process.

2. Learn to read and follow recipes and basic ratios.

3. Prepare baked goods using the correct technique.