HTM 225 - Principles and Science of Foodservice Baking

4 Credit Hours

This course will cover the basics of a bakeshop focusing on leavening agents, binding ingredients, and fats. With the ingredients of salt, flour, water, and yeast students will learn basic bread making of multiple styles of bread. Desserts covered in this course consist of custards, cakes, pies, and pastries.

Contact Hour Distribution: 2 hours lecture and 2 hours lab.