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Next Steps in Baking

Course Code:
BAK 152
Course Group(s):
Degree Applicable
Course Description:

This course is designed for culinary students. In this lecture/laboratory course, students will be exposed to a foundational array of baking preparations and skills. Students will be taught techniques and procedures used in introductions of yeast raised products, pâte a choux, blitz puff pastry, custards, pastry fillings, and dessert sauces. Additional emphasis will be placed on food cost, formula conversion, scaling, and mixing methods and techniques that differentiate baking from cooking. This course may use alcoholic beverages to flavor some production items.

Credit:
2
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