BREADS AND DOUGHS

Catalog description

Introduction to the basics of bread making and its most relevant topics. Knowledge of ingredients, vocabulary and most used baking methods in the professional and industrial bakery will be learned. The importance of safety, hygiene and sanitation within the bakery will be established. The techniques of handling and use of professional equipment and machinery will be developed. The basis for the use of mathematics in the culinary field will be given, and its relevance in the preparation of recipes. The course will use the Internet as a research tool and email as a communication tool. The MS Word program will be used for writing projects.