Course: Professional Baking/Pastry 1
Course: Professional Baking/Pastry 1
Career Academies and Programs of Study: Consumer Services, Hospitality, and Tourism
Students in this course explore the fundamental concepts and techniques in baking. They will be instructed in the fundamentals of baking science, terminology, equipment, ingredients, weights and measurements, formula conversion and costing of recipes while maintaining the professional standards of the food service industry. Students will prepare a variety of baked goods including breads, rolls, cakes, pies, and cookies. Students participate in demonstrations, group exercises and school-based enterprises to supplement the students’ developmental of technical skills and knowledge. There is a lab fee for this course.
Grade 11 Culinary Arts student, Pass Culinary Basics: Foundations of Professional Cooking
Dual Enrollment Compatible Course:
