TransfermaticHCTM at Napa Valley College

    HCTM 255 - Advanced Baking & Pastry With a Concentration in Professional Bread Baking

    Recent Professors
    Not yet assigned
    Recent Semesters
    No scheduled sections on record
    Class Size
    Not published
    Credits
    12
    Prerequisite
    Completion of HCTM-100 and HCTM-111 with a minimum grade of C.
    Transfers To
    Not transferable
    Description
    This course is designed to build on the foundations gained in HCTM-111, Introduction to Baking Pastry. In this class there will be the opportunity to learn more in-depth additional techniques applied to bread baking, pastry production, confections and plated dessert. In the bread concentration portion of the class, breads and baked goods from around the world, will be used as the basis for training. Students will start the basics of baguette making to the more complex shaped, multiday ferments, found in breads in other cultures.