Baking And Pastry Arts I | St. Clair College
Course Code
FSA178
Course Credit
5

Students will learn the basic skills required to produce a variety of cakes pies pastries breads and desserts. The proper use of baking equipment terminology ingredients and mixing techniques will be taught through theory lecture and practical assignments in a baking lab. Evaluation techniques for taste texture and visual appeal will be taught to ensure students understand the importance of baked goods as a menu item. Practical skills will be mastered through extensive production of baked goods according to recipe specifications.