HRM 414

Baking and Pastry

This course builds on the student's understanding of food production principles. It provides the student with a theoretical and practical foundation in baking practices, as well as a hands-on laboratory experience in the professional kitchen. Topics include selection of ingredients, proper mixing and baking techniques, assembly, and imaginative decoration and presentation. While this course is primarily designed for those pursuing a professional foodservice career, students with a strong personal interest in fine cookery are welcome on a space-available basis. Spring-Odd

Units: 4.0