HC 129 - Intermediate Baking

Credit Hours: 4

A continuation of the baking methods and formulas introduced in Introduction to Baking. Topics to be covered included more advanced yeast bread, pies, tarts, cakes, cheesecakes and custards along with bakery products commonly served at breakfast.

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
demonstrate an observable improvement in workmanship compared to items produced in HC 208.

Concurrent Registration: HC 130
F/S (C)