This course introduces students to the bakeshop. The curriculum includes emphasis on bakeshop tools and equipment, weights and measures, as well as types of flours, starch and various fillings. Students will learn concepts and application in the following baking areas; yeast breads, quick breads, cookies, pastries, pies, tarts, dessert sauces, ice cream, frozen desserts and dessert theory. Students will also learn construction and application of cake+ decorating skills, frostings, fondants, sugar work, and chocolate.
CULN 124 and HRIM 110
CULN 165-Culinary Arts II Lab