HOSP 113 - Baking Science

PREREQUISITES: HOSP 105 - Introduction to Baking
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 1
LAB HOURS MIN: 4
DATE OF LAST REVISION: Summer, 2011

The objective of this course is to help students understand the science of baking and the different reactions that take place based on the ingredients, temperatures, and equipment in relation to the final product.

MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:

Understand the nature of the combination of ingredients in baking formulas.
Understand the methods of mixing and its importance in baking.
Understand the importance of standardized formulas and the science of substitutions.
Utilize basic mathematics in formulas to ensure the consistency of products.

COURSE CONTENT: Topical areas of study include -

Functions of ingredients in all formulas
Proper mixing methods and production techniques
Formula adjustment to maximize consistency
Study and comparison of ingredients

Course Addendum - Syllabus (Click to expand)

Costs

Payments

HOSP 113 - Baking Science