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HRM-124 Intro to Baking and Pastry

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: Fall 2021

Course Type: Credit - 3 Credits

Section: 003

Ways to take the class: Hybrid

Days: TTH

Time: 12:30PM to 5:00PM

Start Date: 08/30/2021

End Date: 10/24/2021

Location: Arnold Campus

Room: HUM 218 Building:

Instructor: Varies

Class Size: 8

Section Info: This is a hybrid section with mandatory in-person on-campus meetings Tuesdays and Thursdays, 12:30pm - 5:00pm and an online component. This course meets on main campus in Humanities.