This course will provide a broad orientation to aspiring bakers and pastry chefs in order to offer a better understanding of the specialized fields of baking and pastry. Discussions will include professionalism, safety and sanitation, equipment identification, function and maintenance. The fundamental baking processes, handling and function of ingredients will also be covered.
(A requirement that must be completed before taking this course.)
Upon successful completion of the course, the student should be able to:
CULINARY BAKING AND PASTRY ARTS; No of Weeks : 2; Begins : 05/11/2015
CULINARY BAKING AND PASTRY ARTS; No of Weeks : 2; Begins : 07/13/2015