HTE 3813 - Baking and Pastry

Credits: 3 (1 + 4)

Prerequisite(s): HTE 2623

This course introduces students to the fundamentals of baking and pastry production. The focus is on mixing methods, leavening, baking science, terminology, equipment, ingredients, weights and measurements, formula conversion and costing of recipes. The student will successfully and consistently produce saleable items and will have the opportunity to act in a supervisory role while in this course.