HOS217 — Professional Baking I
Fundamental principles and procedures for preparing baked goods, pastries, and desserts. Promotes the understanding of baking formulas in bakeshop production planning and ability to produce high-quality items through the development of manual skills. Stresses the use of equipment and supplies in a safe and sanitary manner. Chef whites required. 1 lecture/4 laboratory hours
Prerequisites: MAT037, MAT042, HOS111, HOS118