Baking Fundamentals

Catalog description

This course covers the fundamentals of baking and the function of ingredients in the production of baked goods and dessert specialties. Proper use and care of equipment and hygienic work habits are emphasized. Students will develop knowledge and competency in skills concerning the preparation and artistic presentation of items commonly produced in the baking department as outlined in the Basic Baking Section of the Log Book for the National Apprenticeship Training Program for Cooks, published by the Educational Institute of the American Culinary Federation.