BAKE 101 - Baking I

Institution:

Harrisburg Area Community College-Harrisburg

Subject:

Baking

Description:

Introduces students to techniques in the preparation of assorted quick breads and muffins, basic yeast doughs, enriched and laminated doughs, cookies, and brownies. This course combines theory, demonstration, and hands-on laboratory time as students evaluate and study product identification and functions while applying bakeshop sanitation. In addition, students are able to practice the proper use of equipment and bakeshop mise en place - emphasizing precise calculation of baker's mathematics and formulas. A gingerbread showpiece is constructed for grading. Students are responsible for purchasing an appropriate uniform and a designated small equipment kit. Enrollment is restricted to students in the Baking and Pastry Arts Certificate and in the Culinary Arts AAS and Certificate programs. A course fee is required. Corequisite: CULI 113.

Credits:

4.00

Credit Hours:

Prerequisites:

CULI 113 or HRIM 113

Corequisites:

CULI 113, HRIM 113

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hacc.edu

Phone Number:

(717) 780-2300

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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