HRM 124 - Introduction to Baking and Pastry

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Focus on professional bread production, including yeast breads, sweet dough, and quick breads. Produce basic doughs, pies, cookies, custards and choux pastry. Basic baking principles, bakery procedures and sanitation are emphasized. Lab fee $145.

Prerequisite or Corequisite: A current ServSafe® sanitation certification, HRM 119 , or permission of the Director of the HCAT Institute.

Note: Student must provide the required uniform of white chef coat, scarf, apron, checkered kitchen pants, black closed toe shoes and a chef hat. Typically offered at MC and OL; fall, spring, and summer terms.

Course Outcomes:

1. Describe the role of Baking and Pastry in the Culinary Arts.
2. Demonstrate proficiency with fundamental bakeshop procedures.
3. Identify standard baking and pastry products and their components.
4. Prepare introductory level baked products.
5. Demonstrate professionalism and soft skills in all class activities.