HCM 116 - Fundamentals Of Baking

3.00 Credit(s)

This course is for a student with very little baking or 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. 39.6 Lec. Hrs. / 39.6 Lab Hrs.