學分數:3 授課時數:5小時
Course Description:
Baking and Pastry Skill Development will cover basic and intermediate theory and practical areas of a baking and pastry kitchen. Students will learn equipment classifications, usage, and proper maintenance of tools used in baking and pastry arts. This course will also introduce students to concepts related to proper scaling, mixing methods, dough categories and compositions, breads, leavening agents, custards, creams, chocolate, and sugar based recipes.