2017-2018 College Catalog 
    
    Apr 15, 2021  
2017-2018 College Catalog [ARCHIVED CATALOG]

HRM 414 - Baking and Pastry


Credit Hours: 4
Prerequisite: HRM 314  or permission. This course builds on the student’s understanding of food production principles. It provides the student with a theoretical and practical foundation in baking practices, as well as a hands-on laboratory experience in the professional kitchen. Topics include selection of ingredients, proper mixing and baking techniques, assembly, and imaginative decoration and presentation. While this course is primarily designed for those pursuing a professional foodservice career, students with a strong personal interest in fine cookery are welcome on a space-available basis. Spring-Odd