HRM 124 - Introduction to Baking and Pastry3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Students will be introduced to professional bread production, including yeast breads, sweet dough, and quick breads. This course will also assist with building a sense of timing and skills needed to produce basic doughs, pies, cookies, custards, and choux pastry. Lab fee $145.
Prerequisite or Corequisite: A current ServSafe® Food Protection Manager 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.
Location(s) Typically Offered: Arnold Main Campus (MC) and Online (OL)
Term(s) Typically Offered: Fall, spring, and summer
Course Outcomes:
Upon successful completion of this course, the student will be able to:
- Identify pastry commercial kitchen equipment, small wares, hand tools, and utensils for proper usage.
- Demonstrate proficiency with fundamental bakeshop procedures.
- Identify standard baking and pastry products and their components.
- Prepare introductory level baked products.
- Demonstrate professional sanitation, demeanor, and workforce skills in all class activities.
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