(3.75-11.25) 15 Cr. Hrs.
Currently no sections of this class being offered.
View Course Schedule
Upon successful completion of this course, students will have acquired professional skills in the art of baking. This course will cover basic elements including costing out recipes, expanding and reducing recipe sizes, proper usage of bakery equipment, using straight dough methods to produce French baguettes, soft and hard rolls, pan breads and many hearth breads, as well as production of various cookies, quick breads, muffins and biscuits. Advanced techniques will be taught including fermentation processes and how they contribute to flavor, mixing methods, the functionality of ingredients, and the study of various flours, as well as chemical reactions that take place while baking. The production of artisan breads, laminated doughs, savory baked goods, specialty baked goods, breakfast pastries, high ratio cakes and decorative centerpieces will be important aspects of this course.
(A requirement that must be completed before taking this course.)
Upon successful completion of the course, the student should be able to: