HRM 125 - Introductory Baking

1 credit hour - Four hours of lecture and 22 hours of laboratory.
Students are introduced to the basic techniques and variations of select sample of yeast doughs including quantity preparation of whole wheat, white, sweet dough, pizza and various specialty bread and roll doughs. Bakery sanitation is reviewed. Lab fee $30.

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.