Baking Theory, Pastry and Confections (HCA 211)

Term: 2011-2012 Spring Term


There is not currently a faculty member for this course


Mon-Wed, 8:15 AM - 11:15 AM (1/9/2012 - 5/16/2012) Location: MAIN FHTC M114D


Students will demonstrate a mastery of skills previously learned in HCA 106, Introduction to Baking and Pastries. Skills included are: ?mise en place? for the bakeshop, scaling recipes and identifying bakeshop ingredients. Students will prepare a variety of decorative desserts, classic pastries, custards, creams, and frozen desserts. Prerequisite: HCA 128 Food Sanitation