BAK- 65 - Introduction to Breads, Rolls and Pastry Basics
- Recent Professors
- Not yet assigned
- Recent Semesters
- No scheduled sections on record
- Class Size
- Not published
- Credits
- 1.5
- Transfers To
- Not transferable
- Description
- Description: An introduction to the basics of Baking & Pastry Arts, including yeasted doughs, pâte à choux, creaming method, biscuit method, and cake mixing techniques. Students will have the opportunities of working in a professional kitchen while also utilizing their food safety and sanitation skills. This will be one course as part of a series in Basic Pastry Skills. 18.00 hours lecture and 27.00 hours laboratory. (Letter grade only)