HRM-124 Intro to Baking and Pastry

Students will be introduced to professional bread production, including yeast breads, sweet dough, and quick breads. This course will also assist with building a sense of timing and skills needed to produce basic doughs, pies, cookies, custards, and choux pastry. 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.

Section Info: This section meets in-person from 12:00-5:00pm on main campus in Humanities on Monday 12:00pm to 1:00pm for lecture, 1:00-5:00pm for lab. Note: Student must provide the required uniform and knife kit.