Fundamentals of baking including dough, quick breads, pies, cakes, cookies, tarts, and doughnuts. 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
Lecture hours: 2.0
Lab or Clinical hours: 3.0
Credit hours: 3.0
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
Lecture hours: 2.0
Lab or Clinical hours: 3.0
Credit hours: 3.0