Course Description
HOT226 Commercial Baking II (2-3-3)

The emphasis of this course will be on the production of a wide range of baked goods. Students will gain experience in puff pastry, eclair paste, breads and rolls, flatbreads, bagels, doughnuts, tarts, and petit fours sec as they bake for the College's Pane e Dolci Bakery. A rotation through all stations in the bake shop will ensure that students gain production experience in all these areas as well as practical experience in sales and marketing. The course emphasizes merchandising and sales, ingredient function, and baking chemistry through lectures and bakery visitations. 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 225 or HOT 131 and HOT 119

Last Updated: 10/06/15 08:06pm ET