HMT 1129 Restaurant Desserts

Practical application of basic baking ingredients, weights and measures, terminology and formula calculations. Use of mixes and frozen bakery products to create commercial-grade finished products for restaurant service. One classroom, four lab hours per week.

Prerequisites: NONE

Course Outcomes

• Demonstrate basic baking skills to include terminology, weights & measures, formula calculations, yeast-raised products, quick breads, pastry dough, and cookies.
• Demonstrate muffin method, biscuit method, and creaming method.
• Demonstrate method when making pies and cookies.
• Demonstrate method of completing and plating four basic restaurant desserts. serving them to the Tartan Terrace guests during service weeks.

Credit Hours: 3

• Classroom: 1 hour
• Lab: 4 hours

• Division: Business and Public Services
• Department: Hospitality Management

• Repeatable Credit: No
• Offered Online: No