INTRODUCTION TO BAKING AND PASTRIES

Catalog description

Basics concepts of bakery including, doughs, quick breads, pies, biscuits, cookies, cakes and basic items, made in a bakery. Emphasis will be placed on desserts and baking techniques. Essential mathematical concepts and procedures will be applied for the convers ion of recipes to be used in the class laboratories. The student will also be exposed to critical thinking by analyzing formulas and mixing methods. The course will emphasize in product quality characteristics and hygiene and sanitation competencies. Stu dents will be encouraged to use scientific and quantitative reasoning while maintaining good communication and will use the Internet as a research tool.