HCM 131 - Basic Pastry and Lab
Last Date of Approval: Fall 2020
2 Credits
Total Lecture Hours: 15
Total Lab Hours: 30
Course Description:
Students will gain knowledge of basic pastry by learning modern techniques in pastry doughs and fillings to be able to prepare the formulas for the professional bakery and restaurants.
Corequisites: NA
Prerequisites: NA
Prerequisites/Corequisites: NA
Mode(s) of Instruction: Face to Face
Course Fees: Course Materials: $25.00
Common Course Assessment(s): NA
Student Learning Outcomes and Objectives:
Students will identify different categories of pastry.
Students will produce different formulas in pastry.
Construct an understanding of ingredients and their roles in pastry formulas.
Discover the proper makeup and handling of basic pastry.
Course Objectives:
Compose Laminate doughs, crusts, Danish, croissants, choux pastry.
Appraise pastry science in formulas.
Identify and select different equipment.
Assess time management.
Select quality of ingredients.
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