Baking and Pastry

Catalog description

Prerequiste: Reading Proficiency Baking is the study of the age-old process of this staple food product. Pastry work involves a more in-depth and artistic application of baking skills along with some specialties like sugar work and chocolate work. This course is an in-depth focus of the process of baking and pastry, its diverse potential, and experimentation in the various methods and techniques used in all parts of the world. This course will involve actual production of breads, baked products, plated desserts and experimentation in baking and pastry production. Each student will be involved in all aspects of the course and furnish individual renditions of the topics studied. This is primarily a laboratory instructed course. (F,S)