Course Description
HOT225 Commercial Baking I (2-3-3)

This course introduces students to the management and operation of a commercial retail bakery. Through a combination of lectures and labs, students will acquire the manual skills and product knowledge necessary to produce and market a range of products. The student rotation is done through seven production stations and one sales/packaging position to operate the College's Pane e Dolci bakery. The production stations are: quick breads, yeasted bread, rich dough breakfast items, laminated breakfast pastry, cookies and candy, tarts and pies, and cheesecake and cakes. 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 NYS Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class. PR: HOT 119

Last Updated: 07/26/16 08:06pm ET