Baking and Pastry
This program begins by giving students an in-depth understanding of common ingredients, techniques, and procedures that will be used throughout this course. These include identification and discussion of the essential ingredient groups such as sugar, dairy, fruit, flours, chocolate. They will also learn weights and measurements, culinary math, food safety, sanitation, and equipment identification. The class will also include Introduction to basic decorating skills, the use of pastry bag, and types of dough’s. In addition, you will study techniques for preparing fruit-based desserts, including paring, poaching, roasting, and candying. This semester long course will provide students with the knowledge and skills that prepare them for working in a bakery.