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HCM170

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Patisserie I

Business and Social Sciences Division CLC - College of Lake County

Course Description

This course covers the basic principles and ingredients used in bakeshop production. Topics covered include identification of equipment and tools used in the bakeshop, identification of ingredients used in the bakeshop, controlling the development of gluten, understanding the baking process and various mixing methods. This course introduces students to skills needed in a bakeshop and focuses on preparation of baked goods which include quick breads, pate a choux, tarts, pies and cookies.

Minimum Credit Hours

4

Maximum Credit Hours

4

Lecture - Lab Hours

(2-6)

PCS Code

1.2

Requirements

Prerequisite: College Reading and Writing Readiness or concurrent enrollment in ENG 109 or ELI 109 AND Basic Algebra Readiness or concurrent enrollment in MTH 114. Corequisite: HCM 113. Course fee

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