HOSP-226: Fundamentals of Baking (2020-2021)

Catalog Info

Title when registering
Fundamentals of Baking
Credit Hours
Contact Hours Per Week
5 (for 15-week classes)
Course Description

Covers the basic concepts, standards, and practices involved in professional quantity baking production. Examines the preparation and techniques used in bakery operations. Instructor rotates students through various production areas, which include but are not limited to: quick breads, cookies, yeast products, layered dough, pies, basic cakes, cheesecakes, simple pastries, and doughnuts. NOTE: Chef jacket, chef hat, and chef apron are required by the second full week of classes.

Satisfactory completion of or enrollment in ENG-081 or ENG-082 or higher, or a satisfactory score on the English placement exam.
Completed or concurrent enrollment in HOSP-105, HOSP-220, and HOSP-224
Requirements are subject to change. The information represented here is effective starting Fall 2020 and applies to the current catalog year. If you were admitted prior to this year, please check your requirements under the My Progress section of HFC Self Service.