HRM 127 - Convenience Baking and Pastry Production

1 credit hour - Four hours of lecture and 22 hours of laboratory.
Prepare quality-baked goods using convenience ingredients. This course is designed for professionals and non-professionals who have a need to create quality desserts, but limited time or space to do so. The course will cover the use of pre-baked cakes, piecrusts, pre-made puff pastry, creams and other prepared products to make quality desserts. Lab fee $45.

Note: In addition, the student must provide the required uniform of white chef coat, scarf, apron, checkered kitchen pants, black closed toe shoes and a chef hat.