HOS 121 — HOS-121. Advanced Baking. 3 Credits
LECT 30 hrs LAB 30 hrs This course is a continuation of the baking methods and formulas presented in Introduction to Baking. Students prepare a variety of cakes and icings and learn to apply a variety of decorating styles and techniques. In addition, students create advanced yeast bread, pies, tarts, mousses and chocolates. Emphasis is also placed on dessert plating and presentation which will be covered during the combined lecture and laboratory classes. CCM chef uniform, CCM cap or Chaine cap, check pants, apron (optional) and black non-skid work shoes required for class. Prerequisites: HOS-117 Additional Fees: Course fee applies.
Prerequisites: HOS 117