Baking & Pastry Arts I

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.