HSPM 3930B: Hospitality Management Industry Workshop: Baking and Pastry Art
Credits: 3. Repeatable.
Introduces students with practical experience working in a realistic bakeshop situation to restaurant kitchens and bakeries. Students will become familiar with producing a variety of baked goods as well as setting up “Mise En Place”, different baking techniques, and dessert plating techniques for the dining room and banquet situations. Focus on weights, measurements, formulas, general baking classifications, handling, and storage of ingredients, safety and handling, production of yeast raised dough products, cakes, cookies, batters, bread, biscuits, muffins, pies, and special dessert preparation. Introduction to various ingredients and how they affect the finished product by giving a tender crumbed and a well-developed crust. The essential basic functions of ingredients and the techniques of scaling, pan preparation, and sifting. (Typically Offered: Fall, Spring, Summer)