Baking and Pastry Arts
This course focuses on baking fundamentals. Students will apply the knowledge and skills of how basic ingredients function, baking/pastry vocabulary, baking equipment, and mixing techniques to produce baked products based on industry standards. Students will prepare yeast breads, cookies, pies, cakes, pastries, gluten free desserts, and specialized desserts. Attention to detail and artistic flair are key skills developed during this class. Students will showcase their skills during culinary competitions.
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