Baking I (HYB)


Course number : HCT151    ID : 30815    Section Number : 3

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Provides students with the basic skills required for entry-level work in a bakery or pastry shop of a food service operation. These skills include working in a safe and sanitary manner; reading, scaling and accurately following a recipe; demonstrating proper use of terminology, tools, and equipment; preparing, baking, and evaluating cookies, cakes, breads, pastries, pies, and tarts. Beginning plating techniques, cake decorating, and dietary alternatives are explored. Also offered for credit as HCTI 104.
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Class Details

15 Session(s)
Weekly - Thu

Location
COLIST LAB

Instructor
Blackboard Instructor 

 

Notice

Please read:  This course will meet in person at the Monroe Center, 200 Monroe Ave., Frederick, MD in rooms MC115 and MC118 and require online participation as noted in a syllabus or class schedule that the instructor will provide. Online participation may include real-time virtual participation or non-scheduled asynchronous participation. To enroll in the course students are asked to show academic readiness in Math. Email ceinfo@frederick.edu or call 301-624-2888 to discuss which of the following methods you should use: 1) MATH50 or appropriate score on mathematics placement test (Accuplacer NexGen QAS minimum score 237); 2) Grades from recent high school or college courses; or 3) Scores from TOEFL, ACT, AP, CLEP, DSST, GED, PARCC/MCAP or SAT exams. Students should also have successfully completed or co-enroll in HCTI101 or HCT117 OR hold a current ServSafe Food Manager Certification.

Tuition  $441.00

Fees:  $356.00

Schedule Information

Skip dates: (No class on 11/26/2026)

Date(s) Class Days Times Location Instructor(s)
8/27/2026 - 12/10/2026 Weekly - Thu 09:00 AM - 02:00 PM Frederick, COLIST LAB  Map, Room: COLIST LAB Blackboard Instructor