Feb 07, 2023  
2013-14 Catalog 
    
2013-14 Catalog [ARCHIVED CATALOG]

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HSP* 103: Principles of Baking I

3 Credits
The course presents an introduction to baking and pastry with intensive hands-on laboratory training in a quantity food environment. The course competencies concentrate on the production and quality control of baked goods that are used in hotels, restaurants, resorts and institutions. Laboratory classes emphasize basic ingredients and production techniques for breads, rolls, folded dough’s, batters, basic cakes, pies and creams.
Prerequisites: Eligibility for MAT* 109  or MAT* 095  taken concurrently
Offered: Fall,Spring



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