CAA150 Baking and Pastry Fundamentals

This course introduces students to the preparation and procedures for creating basic baked goods, yeasted dough, pies, and laminated pastries. Specific topics include knowledge of food science as it applies to baking; the understanding and demonstration of basic methodology of mixing and baking procedures; the function of ingredients commonly used in baking; and the calculating of basic math formulas to assist in the production of baked goods. Upon completion, students will be able to prepare a variety of baked products using various methods.

Prerequisites

None

Credit Hours: 
2.00
Catalog Code: 
CAA150