HRM-110 Introduction to Baking

This course is a study of the basic theory of baking and proper tool and equipment use. The content of the course includes types of flour, leavening agents, scaling, and icings. Hands-on baking in a laboratory setting includes the production of dough, quick breads, pies, cakes, cookies, tarts and fundamental items made in a pastry shop or bakery. Lecture [1.00], Laboratory [4.00].

Credits

3

Syllabus for this course.