HOSP 140INDUSTRY BAKING FOUNDATIONS I

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Prerequisite: HOSP 003. Recommended Preparation: Completion of ServSafe Manager Certification. Introduction to baking and pastry techniques for use in a commercial kitchen. Special focus on: the study of ingredient functions, product identification, and weights and measures. Topics include: the preparation of yeast-raised dough mixing methods, roll-in dough, pie dough, basic cake mixing methods, fillings, icings, pastry cream, and finishing techniques. No credit if taken after CUL 154A. Total of 36 hours lecture and 54 laboratory. Grade Mode: L, P, A