HRM 201 - Intermediate Bread Production

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Intermediate lab course focusing on the fundamentals of bread production with emphasis on specialty artisan breads. Topics of discussion include yeast, grains and flour, starters and levains, sweet doughs, flatbreads and bread production techniques. Emphasis will be placed on understanding of the different qualities of various bread doughs, shaping techniques, the production baking process. The history and role of bread in various cultures will be covered. Lab fee $150. Lab fee $150.

Prerequisite or Corequisite: 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; fall and spring terms.

Course Outcomes:

Identify and explain the bread production process.
Analyze the composition of bread formulas through the application of Baker’s percentages.
Produce a range of yeasted bread products.
Demonstrate professionalism and soft skills in all class activities