Pastries I

Catalog description

A laboratory course which builds on the baking terminology, baking science and theory of HOSP1110. A broad range of consumer baked goods such as specialty cakes and cookies, pies, tarts, and fundamental pastry elements such as choux paste, meringues, custards, creams and sauces are studied and produced. Both scratch and industry standard convenience products will be utilized in the production of restaurant and specialty desserts. Within the study of the various topics, ingredient selection considerations, baking calculations, conversions, recipe adjustment and recipe costing are studied and incorporated. Principles of food safety and proper facilities and equipment safety will be emphasized.