HOSP 125 Introduction to Professional Baking - Lab

Credit Hours: 
3.00
Course Description: 

Covers the basic concepts, standards, and practices involved in professional quantity baking production. Examines the preparation and techniques used in bakery operations. Instructor rotates students through various production areas, which will include but is not limited to: quick breads, cookies, yeast products, layered dough, pies, basic cakes, cheesecakes, simple pastries, and doughnuts.

Prerequisites: 
A score of 43 or above on the ASSET Reading Test, or 82 or above on the COMPASS Test, or satisfactory completion of ENG 081 Developmental College Reading
Co-requisites: 
HOSP 121 and 124