HSP 103 - Basic Baking and Pastry Arts 3

Institution:

Connecticut State Community College Gateway

Subject:

Description:

Introduces baking and pastry arts with intensive, hands-on laboratory training in a quantity food environment. Concentrates on the production and quality control of baked goods that are used in hotels, restaurants, resorts, and institutions. Laboratory classes emphasize basic ingredients and production techniques for breads, rolls, folded doughs, batters, basic cakes, pies, and creams. One hour of lecture / three hours of lab.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.gwcc.commnet.edu/

Phone Number:

(203) 285-2000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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