HSP* 208 - Small Batch Baking

3 credits

Focuses on a variety of different baked goods and the differences between them–what makes a cookie crisp or chewy, a biscuit tender or flaky, or a cake moist. Students will be responsible for preparation, baking, and critique of various items leading to the understanding of the principles of baking on a small scale. Students will learn the basics with the intention of creating their own recipes with this knowledge. This is a half-semester course.
Prerequisite(s): HSP* 103.