HOS 109 - Baking Fundamentals (4)

Prerequisite: None
spring

Lecture: 1 hour of lecture/discussion per week. Lab: 6 hours of lab per week.

Theory and technique of introductory baking skills needed in the culinary/baking field. Included will be basic concepts, units of measure, tools and ingredients. Discussions/demonstrations to include quick breads, beginning yeast breads, choux paste, pies, baked custards and tarts.

Note: This course is not offered this catalog year.

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PCS: 1.2