HRM-110 — Introduction to Baking
3 Lab Hour(s) 1 Lecture Hour(s) This course is a study of the basic theory of baking and proper tool and equipment use. The content of the course includes types of flour, leavening agents, scaling, and icings. Hands-on baking in a laboratory setting includes the production of dough, quick breads,pies,cakes,cookies,tarts and fundamental items made in a pastry shop or bakery. Syllabus for this course