Kirkwood Community College

Kirkwood Community College Credit Catalog 2011-2012

HCM-117 Bakery Basics (3)

Provides theory on basic baking methods and lab experience in preparing bakery products. Emphasizes yeast products, quick breads, pies, cakes, pastry doughs, custards, puddings and cookies. Stresses bakery procedures, scaling techniques, weighing, measuring, use and care of equipment, sanitation and safety, work simplification, costing and the production of high quality baked products. Credits: 3, Hours: (1/4/0/0), Coreq: HCM-100, HCM-260; Arts & Sciences Elective Code: B

Contents