Fundamentals of baking including dough, quick breads, pies, cakes, cookies, and tarts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products. Professional chef uniform and kitchen tools required. Lab required.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 2.0
Lab hours: 3.0
Prerequisites:
Concentration on fundamentals of chemically and yeast raised breads and rolls. Instruction on commercial preparation of a wide variety of products.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 2.0
Lab hours: 3.0
Prerequisites
Introduction to skills, concepts and techniques of cake decorating.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 2.0
Lab hours: 3.0
Prerequisites
Preparation and service of hot and cold desserts with a focus on individual desserts, a la minute preparations, and numerous components within one preparation. Emphasis on station organization, timing, and service coordination for restaurant dessert production.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 2.0
Lab hours: 3.0
Prerequisites
Introduction to management, marketing, supervision, and sanitation principles required in retail bakery operations. Emphasis on cost control, pricing, computer usage, and personnel issues.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 3.0
Lab hours: 1.0
Prerequisites
A study of classical desserts, French and international pastries, hot and cold desserts, ice creams and ices, chocolate work, and decorations. Emphasis on advanced techniques.
Grade Basis: L
Credit hours: 3.0
Lecture hours: 2.0
Lab hours: 3.0