This course will give students the groundwork to pursue a career in the baking industry. Students will be exposed to various ingredients and mixing methods, scaling a recipe using various weights and measures, and equipment used in baking. This course will focus on the range of baking ingredients in original, modified, and prepared forms as well as the theory and operation of large and small equipment used in bakeries and pastry shops. Through tasking and testing, students learn to identify and select quality grains, dairy products, baking spices, flours, chocolates, fats, and oils used in the baking field. Baking techniques introduce students to the functions of baking ingredients (such as yeast, flour and shortening) and mixing methods for dough, fermentation techniques, heat transfer methods and bread baking.
Students are currently working on practice doughs to make bread.
Photographs coming soon.
Photographs coming soon.
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