HCM 122 - International Breads

Credit(s) 3.00
Lab Hours: 6.00
This course is designed to further enhance students’ advanced level of baking breads. Students will discuss advanced topics in baker’s percentage, yeast dough, sweet dough, and laminated dough production.

Prerequisite(s): A minimum grade of C in HCM 116.
SLOs:
Upon successful completion of this course, students will be able to:

Create advanced breads through a variety of means.
Identify the different stages of baking.
Understand the use of baker’s percent in the use of bread making.
Create a recipe base on standard bread formulation techniques.