Introduction to Baking

Catalog description

2 Lab Hours Co-requisites: CLR 110 and CLR 117 or previously taken Description In this course, the student is introduced to the techniques used in the production of various baked goods. In the kitchen lab, a variety of yeast, sourdough and quick breads, cookies, laminated dough and pâte à choux products are produced. Topics include product identification and scaling procedures, the proper use and care of equipment, sanitation and hygienic work habits. Program knife kit and uniform are required for this course.