Course Description

Baking Kitchen | Learn professional bread production, including yeast breads, sweet dough and quick breads. Produce basic doughs, pies, cookies, custards and choux pastry using basic baking principles, bakery procedures and sanitation. $1,010 includes $160 fee. Prerequisites: HCT-333 ServSafe Sanitation Certification. Corequisites: HCT-359 Hot Kitchen, HCT-361 Prep Kitchen, HCT-362 Restaurant Kitchen. Note: Students must wear HCAT uniform.

Learner Outcomes

Demonstrate proficiency with fundamental bakeshop procedures; Apply the nine stages of the baking process; Evaluate the functions of common bakeshop ingredients; Calculate baking measurements, formulas and conversions; Produce basic baked products.

Applies Towards the Following Certificates

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