HSP 103 Principles of Baking I

Prerequisite/ Corequisite: ENG 088  and MAT 010  

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3 credits

This introductory course in baking and pastry arts offers intensive hands-on laboratory training in a professional baking environment. The production and quality control of baked goods emphasized. Laboratory classes focus on basic production techniques for yeast dough and other leavened dough, batters and mixes. Cookies, pastries, pies, fillings, toppings, and presentation of these items are taught and demonstrated. One-hour lecture and four hours laboratory.