Dec 09, 2022  
2021-2022 Catalog 
    
2021-2022 Catalog [ARCHIVED CATALOG]

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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.





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