HMT 1126 Baking I
Practical application of basic baking techniques, ingredients, weights and measures, terminology and formula calculations. Four lab hours per week.
Division: Business and Public Services
Department: Hospitality Management
Repeatable Credit: No
Offered Online: No
Prereqs: DEV 0035 AND HMT 1107
- Demonstrate basic baking skills to include terminology, weights & measures, formula calculations, yeast-raised products, quick breads, pastry dough, and cookies.
- Demonstrate muffin method, biscuit method, and creaming method.
- Apply method to making an assortment dinner rolls.
- Demonstrate method when making pies and cookies.
Credit Hours: 2
Lab Hours: 4