Fundamental Baking Skills

Catalog description

2 Lab Hours Co-requisites: CLR 110 , CLR 117 or previously taken Description Through the production of an assortment of breads and other baked goods, students learn the fundamental principles, concepts and techniques of the baking and pastry department. The class includes a combination of theory, lecture, demonstration, and hands-on production to provide an entry level of bake shop skills that are the basis for success in subsequent lab classes. Special focus is placed on the study of ingredient functions, product identification, and weights and measures as applied to baking and pastry techniques. Students also learn proper knife techniques, safety and skills. Program knife kit and uniform are required for this course.