HCA131 Baking Theory, Pastry andConfections

3 Credit Hours

Students will demonstrate a mastery of skills previously learned in HCA 106, Introduction to Baking and Pastries. Skills include: “Mise en Place” for the bakeshop, scaling recipes and identifying bakeshop ingredients, understanding basic principles of baking. Students will prepare a variety of decorative desserts, classic pastries, custards, creams, and frozen desserts. Pre requisites: HCA106 Introduction to Baking and Pastries and HCA128 Food Sanitation

2020 Spring Term

Section: A
Course Format: On-Campus Seats Available: 7/16
Type Location Dates Time Meeting Days Instructor
In-Person FHTC M112B 01/13/20 - 03/05/20 8:30 AM - 11:30 AM M T W R Alberto Navarro-Trujillo
Type In-Person
Location FHTC M112B
Dates 01/13/20 - 03/05/20
Times 8:30 AM - 11:30 AM
Meeting Days M T W R
Instructor Alberto Navarro-Trujillo