Introduction to Baking & Pastries

Catalog description

Daily production of baked goods including yeast breads, pies, cakes, souffles, mousses, danish, and croissants. Theoretical and practical foundation in baking production. Develop skills and knowledge that meet American Culinary Federation standards for quality handcrafted products. Emphasis on discipline, formulas, function of ingredients, proper production techniques, and recognizing quality standards. Field trips may be required. Industry experience at a community event or function may be required.