HRM 201 - Intermediate Bread Production

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Students will explore the history and role of bread in various cultures with a focus on the fundamentals of specialty artisan breads. Topics of discussion include bread production techniques, understanding the different qualities of various bread doughs, shaping techniques, and the production baking process. 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, slip resistant shoes, a chef hat and knife kit. It is suggested that students complete HRM 124 prior to registering for this course.

Location(s) Typically Offered: Arnold Main Campus (MC)

Term(s) Typically Offered: Fall and spring

Course Outcomes:
Upon successful completion of this course, students will be able to:

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 professional sanitation, demeanor and workforce skills in all class activities