Basic Baking

This course will provide students with an introduction to the science of baking including the purpose of common ingredients found in the bakeshop, the effect of certain baking techniques and the application of culinary math to recipe conversions.  Students will study the procedures used to prepare the following categories of baked goods: cookies, quick breads, pies, cakes, basic yeast doughs, Pate a Choux, and pastry fillings and sauces.  This course will also review history of the pastry industry and current industry trends. 

Other Info: 
Offered Fall Semester Only
Restricted to Specific Majors (see Note below)
All Prerequisites/Co-requisites Required

FOSM majors only.