HMT 1128 Baking II & Barista Basics
This course gives students a practical experience of more advanced and complicated techniques required by the baking and pastry industry. It will also provide students with more advanced techniques in preparing designer pastries, foundations of artisan breads, cake decorating, and assembling two tiered cakes. This course will also cover barista training and gourmet coffee pairings. Four lab hours per week.
Prerequisites: HMT 1102 and HMT 1107 and HMT 1126 and Other (Note: HMT 1102 may be taken concurrently with HMT 1128)
Course Outcomes
- Apply the basic principles of baking science to the preparation of an assortment of products.
- Build skills in advanced product fabrication methods and demonstrate greater competences in intermediate preparation of pastries, confections and retail dessert products.
- Design and implement eye appealing case arrangements using the shapes, colors, and textures of the bakery and pastry products.
- Utilize fruits, nuts, and berries to create compotes, coulis, to fashion and design confectioneries. Assessment Methods
- Apply basic principles of coffee and juice production to the preparation of an assortment of beverages and drinks.
Credit Hours: 2
- Lab: 4 hours
- Division: Business and Public Services
- Department: Hospitality Management
- Repeatable Credit: No
- Offered Online: No
Downtown Dayton Campus
Bldg 13, Rm 408
Faculty: Hurst
Term: Spring 2024
Format: Condensed content. Shorter than normal term - meets once or a few times only. Course meets in person on scheduled days and times.
Note: B Term; Must have uniform/supplies 1st Day
Course Fee: $100.00
Open Seats: 8
Meets: MW from 8:00AM to 11:40AM
Section: B01
Open Seats: 8
Meets: MW from
8:00AM to 11:40AM
8:00AM to 11:40AM
Section: B01