Important: COVID-19 Updates

Welcome to the Fall 2020 Semester from HCCC President Dr. Chris Reber (September 2, 2020)

Click here for Video


Mission, Vision and Values Memo (September 30, 2020)

State of the College Address, Fall 2020 College Service Day (August 26, 2020)

Checking In, and an Update (August 14, 2020)

OSHE Restart Plan (July 22, 2020)


To get the latest updates, visit our Return to Campus Task Force page.


For a Healthcare Questionnaire (required before entering any HCCC facility), please click here.


    • CBP-121 : Basic Bench Work

      Academic Level:
      Undergraduate
      Department:
      Culinary Arts
      Subject:
      Baking Pastry
      Prerequisites:
      Corequisites:
      None
      Credits:
      2
      Emphasis will be on various bread mixing methods and their characteristics. Students will learn the relationship between mixing and fermentation. The understanding of gluten and its importance in the bakeshop will be a key component to the lab. Lean and rich doughs will be produced using hands-on techniques. Also the craft of artisan breads will be taught using a diversity of pre-ferments and sponges showing their advantages and disadvantages. Pre-requisite: CAI 119 Co-requisite: CBP 120