Foundations of Baking & Pastry Arts

Course Code:
BAK 160
Course Group(s):
Degree Applicable, Integrative Studies: BASM Program Options, Quantitative Problem Solving - Reinforcing
Course Description:
In this laboratory course the student will be exposed to a foundational array of baking methods, procedures and techniques. The student will be introduced to yeast risen dough, quick breads and introductory pastry items. Emphasis will be placed on formula conversion, food cost, scaling and mixing methods. Students will begin preparation of professional baking career portfolio. This course may use alcoholic beverages to flavor production items.
Credit:
4
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