Baking and Pastry Arts Skills II
| Course Code | BAKE-211 |
|---|---|
| Lecture hours per week | |
| Lab hours per week | 4 |
| Course Availability | Open |
| Description | This course is designed to develop essential baking and pastry skills on the entry level. Through demonstration and skill development exercises the learner applies basic production principles and gains confidence working in the pastry environment. During the course students will learn how to produce a variety of pastries as well as develop the necessary skills required for the baking and pastry industry. Students will be introduced to the fundamental ingredients, techniques and procedures used in the Bakeshop from both a theoretical and practical perspective. |