HRM-220 — Advanced Baking Techniques
3 Lab Hour(s) 1 Lecture Hour(s) This course continues the basic theory of baking and pastry arts. Units of the course will consist primarilty of hands-on preparation of quality baked products, especially suited to a commercial application. Demonstrations will be given for the most practicums and detailed professional preparation methods and techniques as well as presentation will be emphasized. Laboratory work includes production of artisan breads, chocolate bonbons, and tempered chocolate decorations,basic sugar work and marizpan. Prerequisite(s): HRM-110 Syllabus for this course
Prerequisites: HRM-110