HCM 129 - Advanced Baking and Lab
Last Date of Approval: Spring 2021
2 Credits
Total Lecture Hours: 15
Total Lab Hours: 30
Course Description:
Students will learn how to bake more modern breads, muffins, cookies, scones, biscotti, cupcakes, cakes etc and more for the professional bakery and or restaurant.Using modern and current industry led methods and recipes.
Prerequisites: HCM 128
Prerequisites/Corequisites: HCM 128 Basic Baking
Mode(s) of Instruction: Face to Face
Course Fees: Course Materials: $25.00
Common Course Assessment(s): none
Student Learning Outcomes and Objectives:
1) Select and use advanced formulas.
2) Apply Safe handling of advanced equipment and finer ingredients
3) Construct and list proper purchasing for the restaurant or bakery.
4) Evaluate and analyze the importance of purchase and profit within the baking industry.
Course Objectives:
Construct Ice creams, gelatos, candies, artisan breads, braded doughs, gateau’s, gourmet, desserts and bars.
Apply Communication and team building into daily tasks.
Assess Costing of formulas.
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