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CRT2031 Bakery and Pastry Fundamentals 6 credits

Prerequisite(s): Instructor consent

This course covers baking and pastry fundamentals, including the history, terminology, ingredients, technology, equipment, storage and sanitation in the bakeshop. Students gain experience in using various mixing, holding and baking methods as well as international techniques to create an assortment of lean yeast doughs, quick breads, donuts, crisps, cobblers, cookies, pies and tarts.

This course may be taken 1 time for credit.