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Feb 05, 2025
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HCM 128 - Basic Baking and Lab
Last Date of Approval: 2/23/19
2 Credits
Total Lecture Hours: 15
Total Lab Hours: 30
Total Clinical Hours: 0
Total Work-Based Experience Hours: 0
Course Description:
Students will gain knowledge of the basic skills to work in a professional bakery or restaurant. They will learn how to use equipment, proper mixing methods, formulas, and techniques to produce formulas of baking.
Corequisites: none
Prerequisites: none
Recommended(s): none
Prerequisites/Corequisites: none
Mode(s) of Instruction: Traditional/face-to-face
Credit for Prior Learning: none
Course Fees: Course Materials: $25.00
Common Course Assessment(s): none
Student Learning Outcomes and Objectives:
- Student will identify ingredients and discover how they work in formulas.
- Students will produce an array of baked goods.
- Analyze the formulas made.
- Compare and contrast different formulas based on their temperatures, ingredients, tools, and mixing methods.
- Apply safety and sanitation to proper food and equipment handling.
- Recite Breakdown of ingredients.
- List Yeast raised doughs.
- Identify Mixing Methods.
- State the Quality of ingredients.
- Outline Baking Science in formulas.
- List Equipment and its purpose.
- Assess Time Management.
- Critique Safety and sanitation.
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