Culinary Arts Management A.A.S.
Course DescriptionProfessional Baking
An introductory course in the principles of baking, with emphasis on bakeshop ingredients, their function, measurement, and scaling. Scratch baked items to include quick breads and muffins, yeast breads, cookies, Danish pastries, cakes, pies, custards, creams and sauces. 3 Credits ( l lecture, 4 lab hours) Fall/Spring Semester