HTM 216 - Alchemy of Baking

This course explores the science of baking through theory and laboratory applications. Demonstrations in professional preparation methods and techniques will focus on presentation, with an emphasis on commercial application. The laboratory will elucidate the science behind the creation of artisan breads, pastries, and chocolate products; allow students to experiment with fermentation, flavor profiles, and the influence of quality ingredients; and, critically analyze their resulting products.

Prerequisites & Notes
HTM 140 Culinary Arts Operations

(Cr: 3)