HMR 150 - Baking and Pastry Production (3 Credits)

Students are introduced to the basic techniques of baking. Students learn each step in the process of bread making, including the science of bread production, the measuring of ingredients and the proper evaluation of recipes. Techniques on the preparation of quick breads and pastries commonly produced in small bakeries and restaurants are introduced. Proper chef attire is required to be admitted into the laboratory. Lecture Hours: 20. Laboratory Hours: 36. Prerequisite(s): HMR 120 . Materials Fee: $75. Usually offered in the fall.