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-120 : Introduction to Professional Baking

      Academic Level:
      Undergraduate
      Department:
      Culinary Arts
      Subject:
      Baking Pastry
      Prerequisites:
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      Corequisites:
      None
      Credits:
      2
      This course introduces the basic principles and techniques used in bread baking and pastry arts. It covers: Product identification, proper use of equipment, measurements, baking terminology along with food costing and storeroom procedures, and demonstrations of mixing methods for yeast raised breads, cakes, custards, chocolate, sugar and creams are included. Prerequisites: CAI 113, CAI 114, CAI 117, CAI 118, CAI 119