Credits:
4
This course introduces students to the essential principles, techniques, and bake theory involved in professional baking and pastry production through hands-on practical labs and instructor demonstrations. Students explore ingredient functions, mixing methods, and foundational production skills while preparing a variety of baked goods, including yeast doughs, quick breads, pastry dough, cakes, pies, tarts, flans, custards, and puddings. This course further hones core skills of accuracy, organization, and consistent execution within a professional kitchen environment.