Transfers ToNot transferableDescriptionThis course is a combination of theory, lecture, demonstration, and hands-on production to provide an introduction to baking and pastry techniques for use in a commercial kitchen. Focus is placed on the function of ingredients, product identification, and weights and measures. Instruction is provided on the preparation of yeast-raised doughs, roll-in doughs, pie doughs, basic cake mixing methods, fillings, icings, pastry cream, cookies, ice cream, and finishing techniques.Usually HeldThu 4:00pm–4:30pm, Thu 4:00pm–5:50pm, Thu Fri 4:30pm–9:35pm, Tue Wed Thu Fri 8:00am–8:15am 