HCA106

HCA106

HCA106 Introduction to Baking & Pastries

3 Credit Hours

Students will be able to explain key bakeshop terminology and demonstrate fundamental baking techniques needed in small retail shops and restaurants. They will demonstrate correct use of bakeshop ingredients, hand tools and equipment. Students will prepare quick breads, yeast breads, laminated doughs and a variety of cookies and candies. They will evaluate finished products prepared both in the FHTC kitchen .They will analyze causes for success and failure in products.

2019 Fall Term

Section: A
Course Format: On-Campus Seats Available: 2/16
Type Location Dates Time Meeting Days Instructor
In-Person FHTC M112B 10/15/19 - 12/18/19 8:15 AM - 11:30 AM M T W Alberto Navarro-Trujillo
Type In-Person
Location FHTC M112B
Dates 10/15/19 - 12/18/19
Times 8:15 AM - 11:30 AM
Meeting Days M T W
Instructor Alberto Navarro-Trujillo
Section: SHG
Course Format: On-Campus Seats Available: 30/30
Type Location Dates Time Meeting Days Instructor
In-Person 08/14/19 - 05/15/20 11:18 AM - 11:18 AM M T W R F
Type In-Person
Location
Dates 08/14/19 - 05/15/20
Times 11:18 AM - 11:18 AM
Meeting Days M T W R F
Instructor