Subject Code
HOS
Course Number
218
Credit Hours Min
3
Course Description
Intermediate principles and procedures for preparing baked goods, specialty cakes, pastries and pies. Emphasizes producing quality items through the development of manual skills, knowledge of ingredients and proper use of advanced bakery formulas. Stresses use of high-quality ingredients, equipment, advanced manual skills, and safe and sanitary bakeshop practices. 1 lecture/4 laboratory hours
Prerequisite
Complete ALL of the following Courses:
Courses
HOS218 is a prerequisite for:
Programs
HOS218 is a degree map requirement for:
CIP Code (2020)
52.0904 - Hotel/Motel Administration/Management