INDUSTRY BAKING FOUNDATIONS I 3 unit

Catalog description

Introduction to baking and pastry techniques for use in a commercial kitchen. Special focus on: the study of ingredient functions, product identification, and weights and measures. Topics include: the preparation of yeast-raised dough mixing methods, roll-in dough, pie dough, basic cake mixing methods, fillings, icings, pastry cream, and finishing techniques. No credit if taken after CUL 154A. Total of 36 hours lecture and 54 laboratory.