HOS 109 - Baking Fundamentals (4)

Prerequisite: None
spring

Lecture: One hour of lecture/discussion per week. Lab: Six 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.