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.
Search for available course section offerings: Course Schedule.
PCS: 1.2
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