Introduction to Professional Baking
Academic Level:
Undergraduate
Department:
Baking and Pastry
Subject:
Baking Pastry
Prerequisites:
Complete CAI-117 CAI-118 and CAI-119.
Corequisites:
None
Credits:
2
This course introduces the basic principles and techniques used in bread baking and pastry arts. It covers: Product identification, proper use of equipment, measurements, baking terminology along with food costing and storeroom procedures, and demonstrations of mixing methods for yeast raised breads, cakes, custards, chocolate, sugar and creams are included. Prerequisites: CAI 113, CAI 114, CAI 117, CAI 118, CAI 119
