BAKE-101 Introduction to Baking

Credits 3 / 3 Contact Hours
Pre-requisite: Placement into RDNG-016 (ACSR-016).
Students are introduced to the fundamental concepts skills and techniques of baking. Special significance is placed on formulas and measurements ingredient functions the baking process baking utensils equipment and product identification as applied to baking. Lecture and demonstrations teach yeast-raised dough mixing methods rolled-in dough pie dough basic cake mixing methods and preparation of pudding as well as pastry creation and finishing techniques.