BAKING & PASTRY
Instructor: Finkelstein, J
This program provides students with an in-depth understanding of common ingredients, techniques, and procedures that will be used in creating bakery goods and pastries consisting out of various types of dough and batters. The identification and skills of using the essential ingredient groups such as sugar, dairy, fruit, flours, shortening, leavening agents, extracts and chocolate. They will also learn weights and measurements, culinary math, food safety, sanitation, and equipment and tools. It will include basic decorating skills, the use of the pastry bag, and other tools for an artistic flair. The student will practice 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.
