INTRODUCTION TO BAKING AND PASTRY

Catalog description

This introductory course will provide students with the skills of the fundamentals of bakery and pastry. Students will be exposed to historical aspects as well as prepare them with knowledge of ingredients, cooking methods and vocabulary used in professional and domestic pastry. Students will be exposed to historical aspects as well as prepare them with knowledge of ingredients, cooking methods and vocabulary used in professional and domestic pastry. The importance of equipment, ingredients, weights, measur es, technology, safety, hygiene and sanitation will be a key aspect that will set the tone for this course. Administrative techniques and professional behavior will be discussed, as well as mathematical influences on recipe preparation and ingredient procurement. The importance of equipment, ingredients, weights, measures, technology, safety, hygiene and sanitat ion will be a key aspect that will set the tone for this course. Administrative techniques and professional behavior will be discussed, as well as mathematical influences on recipe preparation and ingredient procurement. The Internet will be used as a research tool and e-mail as a means of communication. Written papers must be prepared in MS Word.