HM 202 Baking Basics 2 cr. (1-0-3)
- Offered: Contact department for information
- Prerequisite: HM 111.
This course is designed to provide a practical knowledge in bakery ingredients, production, and equipment. This course will cover the basic principles of baking, understanding different types of dough, mixing and baking methodology. Practical experience is gained by preparing baked goods, tasting and critiquing the finished product.