C Baking Fundamentals I

Catalog description

Term hours: 36 lecture and 72 laboratory. Well-executed desserts rely on a mastery of fundamental techniques. This course will focus on the history of baking, terminology, ingredients, equipment, storage and sanitation in the bakeshop. Students will gain hands on experience in using various mixing, holding and baking methods to create an assortment of cookies, quick breads, cakes, pies, savory products, specialty diet products, and yeast breads. $95.00 Material Fee - Payable at Registration. (CSU).