Basic Baking

Catalog description

1 hr(s). This course will provide students with an introduction to the science of baking including the purpose of common ingredients found in the bakeshop, the effect of certain baking techniques and the application of culinary math to recipe conversions. Students will study the procedures used to prepare the following categories of baked goods: cookies, quick breads, pies, cakes, basic yeast dough, Pate a Choux, and pastry fillings and sauces. This course will also review history of the pastry industry and current industry trends. Prerequisite(s): FOSM 1100 and FOSM 1131 (concurrently) Restriction(s): Culinary Arts and Pastry & Baking Arts majors