Students will be introduced to professional bread production, including yeast breads, sweet dough, and quick breads. This course will also assist with building a sense of timing and skills needed to produce basic doughs, pies, cookies, custards, and choux pastry. Lab fee $145. Prerequisite or Corequisite: A current ServSafe sanitation certification, HRM 119, or permission of the Director of the HCAT Institute. Note: Student must provide the required uniform of white chef coat, scarf, apron, checkered kitchen pants, black closed toe shoes and a chef hat.
Term: Spring 2025
Course Type: Credit - 3 Credits
Section: 400
Ways to take the class: Face-to-face
Days: Varies
Time: 5:30PM to 6:30PM
Start Date: 01/23/2025
End Date: 05/18/2025
Location: Arnold Campus
Room: Varies
Instructor: Varies (Subject to change)
Class Size: 16
Section Info: This section meets in-person from 5:30-10:30pm on main campus in Humanities on Thursday, 5:30 pm to 6:30 pm for lecture, 6:30-10:30pm for lab. Note: Student must provide the required uniform and knife kit.