Culinary Baking Techniques

Catalog description

This course provides instruction in the preparation and/or use of pastries, pies, fillings, milk, starches, and leavening agents. Ratios and chemical reactions of ingredients are also stressed, as well as the effects of heat and refrigeration on products. Making of breads, rolls, Danish pastries, and puff pastries are demonstrated and practiced. After instruction, students calculate food cost and mark-up for retail sales of products.