HOT 119 — HOT 119
Elements of Baking This course introduces basic principles of baking including formula procedures, measurements, properties of baking ingredients, and the function and proper use of equipment. Students gain actual experience in the preparation of breads, rolls, pies, cookies, quick breads, cakes, and icings. The course emphasizes the basic techniques and procedures of baking as well as evaluating the quality and properties of baked goods. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a School of Hotel, Culinary Arts, and Tourism approved culinary knife kit and uniform to participate in class. Note: This course satisfies the SUNY General Education Natural Sciences & Scientific Reasoning category only for the Culinary Arts A.O.S. program.