Department of Hospitality and Tourism
Baking –Basic
| COURSE CODE: | HOSF 9134 |
| CREDIT HOURS: | 48 |
PLAR ELIGIBLE: | YES ( ) | NO ( ) |
NOTE:
Course outlines posted on the Web are subject to change. You will receive the most recent course outline in class.
COURSE DESCRIPTION:
Students in this course gain a basic knowledge of baking from within a professionally equipped facility. The first class is demonstration only followed by 9 weeks of demonstration and practical laboratory experience. Activities may include make-up of pie dough, rolling exercises, molding exercises, piping exercises, weighing/scaling of ingredients and recipe production. ..
Recipes may include the following:
- Fresh apple pie - Bran muffins
- Tea biscuits - Crème caramel
- Bavarian cream - Soft rolls
- Swiss rolls - Black forest cake
- Sponge Sheets - Sweet Potatos
- Vanilla Pudding - Fruit Flans
- Ganache
- Chocolate Truffle Torte
- Chocolate Sponge
- Piped Spritz Cookies
- Devil's Food Cake
- Crème puffs and éclairs
COURSE OUTCOMES:
Upon successful completion of this course, the student will be able to:
· Produce recipes according to the prescribed directions on the night/day of instruction.
· Demonstrate the correct procedures and techniques used in various exercises.
· Use proper terminology related to baked products, ingredients, equipment and tools.