Baking Pastry Principles and Practices
|Lecture hours per week|
|Lab hours per week||4|
In this section of program, students will be introduced to the fundamental ingredients, techniques and procedures used in the Bakeshop from both a theoretical and practical perspective. Areas covered will include measurements and formulas and understanding the functions of baking ingredients. Products to be produced will include cook’s desserts, yeast dough, quick breads, pastry dough and a variety of cakes, pies and flans.