Foundations of Baking

Course Code:
BAK 150
Course Group(s):
Degree Applicable, Integrative Studies: CASM Program Options, Integrative Studies: FSMT Program Options
Course Description:
In this laboratory course, the student will be exposed to a foundational array of baking preparations and skills. The student will be exposed to quick breads; yeast-raised products including artisan breads; pies, tarts, cookies, and cakes; and introductory pastry items such as p?te ? choux, puff pastry, and phyllo dough, as well as custards, fillings, and cold dessert sauces. Additional emphasis will be placed on formula conversion, scaling, and mixing techniques that differentiate baking from cooking.
Credit:
4
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