Introduction to Baking and P A ((3 Credits))

Catalog description

This course introduces students to the fundamental principles, techniques, and professional practices used in baking and pastry production. Students will develop foundational skills in measuring, mixing, baking, decorating, and presenting a variety of baked goods and pastries commonly produced in commercial and hospitality settings. Emphasis is placed on ingredient functions, proper use of baking equipment, and standardized production methods. Through hands-on laboratory experiences, students will prepare breads, cakes, cookies, pies, pastries, and desserts while learning basic baking science, recipe conversion, and product evaluation techniques. The course also explores creativity, presentation, teamwork, time management, and career opportunities within the baking and pastry industry.