HCM 119 - Advanced Baking Lab

Corequisites:
HUM 118

CAREER AND TECHNICAL CREDIT TYPE
4 credit(s)

This course will introduce pastry and bread techniques for the more advanced baking professional. The student prepares advanced pastry and bread items under real life production conditions for demand and volume.

Course Learning Outcomes

1. Result in students demonstrating advanced decorating techniques.

2. Result in students demonstrating measurements.

3. Result in students demonstrating proper equipment usage.

4. Result in students preparing choux pastries.

5. Result in students preparing cobblers and crisps.

6. Result in students preparing laminated doughs.

7. Result in students preparing yeast products.

8. Result in students preparing specialty yeast products.

9. Result in students preparing specialty cakes.

10. Result in students preparing variety of creams and custards.

11. Result in students preparing a variety of dessert sauces.

12. Result in students producing specialty pies and tarts.