Course Syllabus
Introduction to Baking and Pastry Syllabus
Course Syllabus:
Meet Your Instructor: Chef Tiffany
Course Description:
This course covers fundamental baking skills for students who intend to specialize in baking and pastry making for commercial production. Production of yeast and quick breads, cakes, cookies, pies, and pastries, as well as decorating and icings are undertaken. Gourmet baked items and pastries are produced in a time-restricted quality-minded setting.
Textbook Information:
On Baking - Baking and Pastry Fundamentals
Course & Student Learning Objectives:
Upon successful completion of this course, you will be able to:
- Explain the importance of leavening agents in baked goods, time management, and skills needed for the Industry.
- Produce yeast and quick breads, cakes, cookies, pies, and pastries for any occasion.
- Be able to perform any entry level job skills in the Bakeshop.
Course Summary:
| Date | Details | Due |
|---|---|---|