Pastry and Baking Skills. ((5 Credits))

Catalog description

Prerequisite(s): Food Handlers permit or ServSafe Certfication. Acceptance into the Culinary Arts Institute. Pre- or Corequisite(s): CA 1490 Covers basic baking and pastry skills in a commercial kitchen environment. Stresses the use of standardized recipes and procedures. Covers baking terms, equipment and ingredients. Includes daily end product critiquing. Covers yeast-leavened breads, quick breads, pies and tarts, custards, creams, cookies, brownies, pâte à choux, and meringues. Introduces nutritional and specialty diet concerns in baking and pastry. Emphasizes sanitary food handling practices and professional work habits. Course fee of $750 for materials and equipment applies.