Baking Skills

Catalog description

This course is an introduction to producing baked goods and pastries. Students are introduced to the tools, techniques, and production methods found in a professional bakeshop. Students learn to apply math concepts such as scaling and converting measurements to recipes during the baking process. They explore functions of various ingredients, methods, and techniques used in recipes for baked goods and evaluate the quality of the final products. Students prepare a variety of baked goods including yeast breads, quick breads, cakes, cookies, custards, and frozen desserts. May also be taken as continuing education course CUL-630 Baking Skills.