HCM 122 - International Breads

Credit(s) 3.00
Lecture Hours: 1.00
Lab Hours: 4.00
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. No

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.