Baking I, II, & Barista Basics

Catalog description

Practical application of basic baking techniques, ingredients, weights and measures, terminology and formula calculations during the first 8 weeks. During the second 8 weeks students will gain practice more advanced and complicated techniques required by the baking and pastry industry in preparing designer pastries, foundations of artisan breads, cake decorating, and assembling two tiered cakes along with covering barista training and gourmet coffee pairings. One classroom, six lab hours per week. Note: HMT 1102 and HMT 1107 should be completed prior to registering for this course or may be taken at the same time.