An introduction to the principles of professional baking including: the chemistry of baking, terminology, scaling and measuring and equipment use. Students gain a detailed understanding of the components of various bread, cookie and pastry preparation techniques including baking of a variety of breads and pastries. Emphasis is on proper production methods, baking methods and final product presentation and display. Students will sample and critique their culinary work (1 classroom hour, 4 lab hours).
Prerequisites
None
Semester Offered
Fall
Spring