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Aug 06, 2026
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HOSP 111 - Yeast Breads
PREREQUISITES: HOSP 105 - Introduction to Baking
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 1
LAB HOURS MIN: 4
TOTAL CONTACT HOURS MIN: 80
DATE OF LAST REVISION: Fall, 2014
Prepares students to produce a variety of yeast-raised breads and rolls using both straight dough and sponge dough methods. The course emphasizes proper mixing, fermentation, make-up proofing, and baking.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- Demonstrate intermediate knowledge of baking terms, ingredients, equipment and utensils.
- Apply basic math skill to recipe conversions.
- Demonstrate proper scaling and measurement techniques.
- Demonstrate proper selection of equipment and utensils for specific application.
- Demonstrate basic knowledge and proficiency in the production of principle yeast bread products: lean yeast doughs, crusty European-style hearth/artisan breads (French bread varieties), sourdough bread, rich yeast doughs, soft-roll yeast doughs, sweet yeast doughs, laminated yeast doughs (croissant & Danish), specialty yeast doughs (Baba & Savarin, pizza dough, focaccia), and yeast biscuits.
COURSE CONTENT: Topical areas of study include -
- Baking terms and ingredients and their functions
- Weights and measures
- Historical, scientific, and artistic perspectives of classical and contemporary yeast breads
- Proper production procedures and product handling
- Proper utilization of machinery, apparatuses and equipment
- Displaying and/or merchandising baked yeast breads
Course Addendum - Syllabus (Click to expand)
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