TransfermaticPROFBKG at Los Angeles Harbor College

    PROFBKG 100 - Principles of Baking & Pastry Skills I

    Recent Professors
    Not yet assigned
    Recent Semesters
    No scheduled sections on record
    Class Size
    Not published
    Credits
    3
    Transfers To
    CSU
    Description
    Students will be introduced the fundamental techniques of baking and pastry. Including quick breads, pies, pate a choux, tarts, cakes, and cookies. An emphasis will be placed on learning the correct mixing methods, ingredient terminology, the role of leavening agents, starches, chemical reactions of ingredients - and the effect of heat and cold on baked goods. Recipes, ingredient selections, and menu development will be an essential theme of this class.