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HMT 1126 Baking I

Practical application of basic baking techniques, ingredients, weights and measures, terminology and formula calculations. Four lab hours per week.

Division: Business and Public Services
Department: Hospitality Management
Repeatable Credit: No
Offered Online: No

Prereqs: DEV 0035 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.

Credit Hours: 2

Lab Hours: 4