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Bakeshop Production Lab (HCA 113)

Term: 2011-2012 Fall Term


Evelyne C O'Connor
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Mon-Wed, 8:15 AM - 11:15 AM (8/15/2011 - 12/19/2011) Location: MAIN FHTC M125


Students will explain key bakeshop terminology and demonstrate fundamental baking techniques found in small retail shops and restaurants. They will demonstrate correct use of bakeshop ingredients, hand tools and equipment. Students will prepare quick breads, yeast breads, and a variety of cookies and candies. They will evaluate finished products prepared both in the FHTC kitchen and at home. They will analyze causes for success and failure in products.