Focus on professional bread production, including yeast breads, sweet dough, and quick breads. Produce basic doughs, pies, cookies, custards and choux pastry. Basic baking principles, bakery procedures and sanitation are emphasized. Lab fee $145. Prerequisite or Corequisite: A current ServSafe sanitation certification, HRM 119, or permission of the Director of the HCAT Institute. Note: Student must provide the required uniform of white chef coat, scarf, apron, checkered kitchen pants, black closed toe shoes and a chef hat.
Term: Summer 2024
Course Type: Credit - 3 Credits
Section: 400
Ways to take the class: Face-to-face
Days: Varies
Time: 5:30PM to 6:30PM
Start Date: 06/04/2024
End Date: 07/30/2024
Location: Arnold Campus
Room: Varies
Instructor: Varies (Subject to change)
Class Size: 16
Section Info: This section meets in-person from 5:30-10:30pm on main campus in Humanities on Tuesday and Thursday, 5:30 pm to 6:30 pm for lecture, 6:30-10:30pm for lab. Note: Student must provide the required uniform and knife kit.