HC 128 - Introduction to Baking

Credit Hours: 4

An introduction to the bakery, its equipment and methods used in production. Topics to be covered will include quick breads, yeast breads, pies, cakes, tortes, along with holiday specialty products commonly prepared in the bake shop.

Course Outcomes
Upon completion of this course, the student will be able to:

recognize, operate and care for the equipment used in the bake shop;
recognize all ingredients to produce baked products for operation outlets;
maintain professional standards in production, as well as maintaining a safe and sanitary work space;
understand formulas and how to correct and adjust their size; and
learn the fundamentals of baking.

F/S (C, N)

Non majors allowed; permission of the instructor is required.