HCM 117 – Bakery Basics

3 Credits

Provides baking methods and lab experience in preparing bakery products. Emphasizes yeast products, quick bread, pies, cakes, pastry doughs, custards, puddings, and cookies. Stresses bakery procedures, weighing, measuring, using and care of equipment, sanitation, safety, simplifying work, costing, and producing high-quality baked products.