HMT 1126 Baking I, II, & Barista Basics
Practical application of basic baking techniques, ingredients, weights and measures, terminology and formula calculations during the first 8 weeks. During the second 8 weeks students will gain practice more advanced and complicated techniques required by the baking and pastry industry in preparing designer pastries, foundations of artisan breads, cake decorating, and assembling two tiered cakes along with covering barista training and gourmet coffee pairings. One classroom, six lab hours per week. Note: HMT 1107 should be completed prior to registering for this course or may be taken at the same time.
Division: Business and Public Services
Department: Hospitality Management
Repeatable Credit: No
Offered Online: No
Prereqs: HMT 1102 AND HMT 1107
Outcomes
- Demonstrate basic baking skills to include terminology, weights & measures, formula calculations, yeast-raised products, quick breads, pastry dough, and cookies.
- Demonstrate muffin method, biscuit method, and creaming method.
- Apply method to making an assortment dinner rolls.
- Demonstrate method when making pies and cookies.
- Apply baking science and use proper equipment in preparing bake goods.
- Perform fabrication methods of a snell, twist, diamond, and pocket in preparing bake goods
- Set-up and arrange prepared products in a retail space.
- Select and design a production list for a bakery case.
- Apply Barista Basics and use proper equipment in preparing beverages and drinks.
Credit Hours: 4
Classroom Hours: 1
Lab Hours: 6