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-225 : Advanced Artisanal Bread Baking

      Academic Level:
      Undergraduate
      Department:
      Culinary Arts
      Subject:
      Baking Pastry
      Prerequisites:
      Corequisites:
      None
      Credits:
      2
      The Advanced Bread Baking class is designed for bakers seeking to further their technical knowledge and to refine their hands-on skills in the art of making artisanal bread. The course offers a complex and detailed examination of the bread baker's art. Content material focuses extensively on the creation and use of sprouted, whole, and heirloom, flours in the maintenance of sourdough and levain cultures, as well as the production of sourdough bread using ancient grains. Students produce various breads of both contemporary and ancient origin. Hands-on time is also devoted to the creation of a decorative bread display. A key focus is on naturally leavened breads that use ancient grains.