Professional Baking

Catalog description

This laboratory course builds on the baking terminology, baking science and theory of HOSP1110. Baking processes and techniques, such as scaling, mixing and leavening methods, shaping, proofing, scoring, and baking are studied and practiced for skill development. A broad range of consumer baked good staples, such as quickbreads, basic cakes and cookies, yeast-raised breads, and complex whole grain and other artisan breads are produced. Industry standard products for commercial production will be introduced. Within the study of the various baking topics, ingredient selection considerations, conversions, recipe adjustments and recipe costing will be studied and incorporated. Principles of food safety and proper facilities and equipment safety will be emphasized.