HCTM 111 - Introduction to Baking & Pastry
- Recent Professors
- Brenda M. Gibbon, Jessica Chapa
- Recent Semesters
- Spring 2027, Fall 2026, Spring 2026
- Class Size
- 15–16 students
- Difficulty
- 4.9Moderateout of 10
- Credits
- 3
- Spring 2027 Sections
- View Spring 2027 sections of HCTM 111
- Transfers To
- CSU
- Description
- This course is designed to introduce students to the fundamental principles of baking procedures for preparing baked goods, pastries, and desserts. Students gain knowledge and understanding of baking science. Products include yeast breads, Danish pastry, croissants, puff pastry, tortes and fine cakes, tarts and pies, and chocolate work. Emphasis is placed on production of high quality products and professional presentation.
- Usually Held
- Mon Tue Wed Thu 9:35am–1:50pm