Baking Techniques I: Doughs and Formulas

Catalog description

This advanced baking course focuses on the production, science, and techniques of yeast breads, quick breads, and laminated doughs. Students apply baker's percentages, ratios, and desired dough temperature (DDT) principles to achieve consistent and professional quality results. Instruction includes the preparation of scones, choux paste products, Danish pastries, and rough puff doughs, with emphasis on fermentation control, dough development, lamination methods, and precision in formula execution. Through lecture, demonstration, and hands-on practice, students develop the technical proficiency required for commercial level dough and pastry production. Prerequisites: CUA 115 ; completion of Serv Safe Manager and OSHA-10