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Baking I (HYB)

Course number : HCT151 ID : 31963 Section Number : 1

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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 - Mon

Location
COLIST LAB

Instructor
Mark Mills

CEUs : 2

Notice

Please read:

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:

MATH50 or appropriate score on mathematics placement test (Accuplacer NexGen QAS minimum score 237)
Grades from recent high school or college courses
Scores from TOEFL, ACT, AP, CLEP, DSST, GED, PARCC/MCAP or SAT exams And
Successfully complete or co-enroll in HCTI101 or HCT117 or HCT119 Or
Hold a current ServSafe Food Manager Certification

Classes will meet in person at The Monroe Center, 200 Monroe Ave., Frederick, MD in MC116 and MC118 in person and require online participation as noted in a syllabus or class schedule that the instructor will provide. Online participation includes non-scheduled asynchronous participation. This class is co-listed with HCTI104 3426.

Tuition $441.00

Registration Closes On
Monday, January 25, 2027 @ 11:59 PM

Fees: $356.00