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.
Term: Fall 2024
Course Type: Credit - 3 Credits
Section: 600
Ways to take the class: Face-to-face
Days: Varies
Time: 8:00AM to 9:15AM
Start Date: 09/07/2024
End Date: 12/15/2024
Location: Arnold Campus
Room: Varies
Instructor: Varies (Subject to change)
Class Size: 16
Section Info: This is a face to face section which meets on main campus in Humanities Saturday from 8:00am-1:15pm, 8:00am to 9:00am for lecture, 9:00am-1:15pm for lab. Note: Student must provide the required uniform and knife kit