HCM 116 - Fundamentals of Baking

Credit(s) 3.00
Lecture Hours: 1.00
Lab Hours: 4.00
This course is for a student with very little baking or pastry experience. Students will learn 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.

SLOs:
Upon successful completion of this course students will be able to:

Identify the seven stages of the baking process.
Read recipes and basic ratios.
Produce basic recipes and basic ratios.
Prepare baked goods using the correct technique.
Explore baking as a career.