HOT 225(2-3-3)
Commercial Baking I
This course introduces students to the management and operation of a commercial retail bakery. Through a combination of lectures and labs, students develop the manual skills and product knowledge necessary to produce a range of products including breads, breakfast items, pies, cookies and holiday specialties. Emphasis is placed on scratch baking, but students also work with mixes, bases, and frozen dough products. Sanitary practices and compliance with the laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class.
PR: HOT 119