HSP 210 — Professional Cooking III
Prerequisite: HSP 110 and HSP 120 Focus on understanding the basics of baking with an emphasis on classic French techniques, how to work in a professional bakery setting, and the safety & sanitation requirements that come along with it. This includes techniques such as: knife skills & how they relate to Baking & Pastry, how to properly make and assemble all elements of baked goods & desserts, the art of processing, smoking, curing and preserving foods, understanding the Science behind baking and how it applies to the different styles of baked goods. A strong focus on how to balance flavors, while elevating dishes using classic techniques. Overview of large quantity food preparation as done in commercial food-service establishments such as restaurants and catering. Lab work will include the handling of tools and equipment. As well as the preparation of food items including breads, cakes, cookies, sandwiches & hors d'oeuvre s, etc. 4 credit hours (2 contact hours lecture and 4 contact hours of lab).