- Baking and Pastry 1

Catalog description

This course introduces foundational principles, techniques, and science of baking and pastry arts. Students learn essential baking equipment usage and maintenance, ingredient functions, and measurement methods to ensure consistent, high-quality results. Focus is placed on developing core skills in bread making, pastry preparation, and classic dessert creation. Topics include yeast and quick breads, pastry doughs (such as pâte brisée and pâte à choux), custards, cakes, and cookies. Students practice introductory piping and decoration techniques while applying quality evaluation methods focused on taste, texture, and presentation.