Subject Code
HOS
Course Number
217
Credit Hours Min
3
Course Description
Fundamental principles and procedures for preparing baked goods, pastries, and desserts. Promotes the understanding of baking formulas in bakeshop production planning and ability to produce high-quality items through the development of manual skills. Stresses the use of equipment and supplies in a safe and sanitary manner. Chef whites required. 1 lecture/4 laboratory hours
Prerequisite
Complete ANY of the following Courses:
Complete ALL of the following Courses:
Corequisite
Enroll in the following Courses:
Courses
HOS217 is a prerequisite for:
Programs
HOS217 is a degree map requirement for:
Course Outline
CIP Code (2020)
52.0904 - Hotel/Motel Administration/Management