Quick Breads and Cookies

Catalog description

2 Lab Hours Prerequisites: CLR 130 Description In this course students learn the techniques and procedures involved in the preparation, production and mixing of chemically leavened sweet and savory quick breads. Breakfast products such as crepes, pancakes, waffles, muffins and biscuits are produced. Students practice mixing procedures for a range of American and International cookies, including rolled, bar and drop varieties. Pâte à choux products are introduced. Program knife kit and uniform are required for this course.