HOS 218 - Professional Baking II

Institution:

Mercer County Community College

Subject:

Description:

Prerequisites: HOS 111, HOS 118, HOS 217 Intermediate principles and procedures for preparing baked goods, specialty cakes, pastries and pies. Emphasizes producing quality items through the development of manual skills, knowledge of ingredients and proper use of advanced bakery formulas. Stresses use of high-quality ingredients, equipment, advanced manual skills, and safe and sanitary bakeshop practices. 1 lecture/4 laboratory hours

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.mccc.edu

Phone Number:

(609) 586-4800

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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