HRM-110 Introduction to Baking

3 Credit(s)
4 Lab Hour(s)
1 Lecture Hour(s)
This course is a study of the basic theory of baking and proper tool and equipment use. The content of the course includes types of flour, leavening agents, scaling, and icings. Hands-on baking in a laboratory setting includes the production of dough, quick breads,pies,cakes,cookies,tarts and fundamental items made in a pastry shop or bakery.