'HRM' -- Hospitality and Restaurant Management Courses
 
   
 

 
HRM 82 Course Image

HRM 82 - Baking and Pastry
               (3.0 units)
Preparation of baked goods and pastries including: breads, cakes, icing, laminated pastries, cookies, pies, tarts, and plated desserts.
 
(36 hours lecture;   54 hours lab;    Degree applicable, CSU)
Co-requisite:   HRM 52 - Food Safety and Sanitation
                    or current ServSafe, NRFSP, Prometric certification.

Course Measurable Objectives:

  1. Assemble mise en place based on item being produced.
  2. Demonstrate accuracy in following standard recipes.
  3. Demonstrate procedure for preparing quick and yeast breads.
  4. Demonstrate procedure for baking and decorating cakes.
  5. Demonstrate procedure for preparing laminated dough and pastries.
  6. Demonstrate procedure for preparing cookies.
  7. Demonstrate procedure for preparing pies and tarts.
  8. Demonstrate techniques to apply visual appeal to plated desserts.

Course Level Student Learning Outcomes:


Students completing HRM 82 - Garde Manger will be able to:
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