INTRODUCTION TO BAKING

Catalog description

This course is a study of the fundamentals of baking including, dough, quick breads, pies, cakes, cookies, tarts and basic items made in a bakery. Student will also be exposed to critical thinking by the analysis of formulas, mixing methods and performing conversions. The course will emphasize the quality characteristics of the final product, using the correct proportions of ingredients and sanitation techniques. Students will be encouraged to use scientific and quantitative reasoning while maintaining good communication an d use the internet as a research tool.