BAK- 865 - Introduction to Breads, Rolls and Pastry Basics
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- 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)