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HMGT 223   Fundamentals of Baking (3 Hours)

This course covers bakeshop production as it relates to the basic principles of ingredients, measurements, mixing, proofing, baking and final presentation. In addition, the student will be able to identify the various types of baking equipment used in the preparation of bakeshop products. The class includes lecture and participation. 3.5 hrs. integrated lecture/lab/wk.

Pastry/Baking Certificate

http://catalog.jccc.edu/degreecertificates/hospitalitymanagement/pastry-baking-cert/

...study. Students must complete HMGT 120 Food Service Sanitation and HMGT 223 Fundamentals of Baking...