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, and HSP* 109 taken concurrently
Offered: Fall,Spring