Grand Canyon University 4 credits Hospitality and Tourism Management
This course equips students with essential knowledge and techniques required for professional baking. Beginning with proper baking mise en place and baker's percentage calculations, students develop the organizational and mathematical skills critical for consistency and scalability in production. The curriculum explores the science of baking, providing a deep understanding of ingredient functions, chemical reactions, and how various factors affect final products. Students will master fundamental baking techniques across multiple categories, including breads, cookies, pies, tarts, and savory baked goods, while also developing skills in classic and contemporary pastry preparations. The course concludes with an examination of retail baking operations, covering production planning, product costing, merchandising, and customer service strategies. Prerequisites: HTM-200, HTM-210, and HTM-220.
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