HOS109 — Baking Fundamentals
HOS 109 - Baking Fundamentals HOS 109 - Baking Fundamentals Lab: 6 hours of lab per week. Theory and technique of introductory baking skills needed in the culinary/baking field. Included will be basic concepts, units of measure, tools and ingredients. Discussions/demonstrations to include quick breads, beginning yeast breads, choux paste, pies, baked custards and tarts. Note: This course is not this catalog year. View Course Availability PCS: 1.2