Cook's Desserts
| Course Code | COOK-104 |
|---|---|
| Lecture hours per week | |
| Lab hours per week | 4 |
| Course Availability | Open |
| Description | This 14-week course will develop the student's fundamental baking skills through a series of professor-led demonstrations and practical labs in which students apply the necessary skills, capabilities and knowledge of bakery production. In the culinary lab, students recreate products as demonstrated for a variety of different foodservice settings. Through our classroom’s innovative competency-based approach, students learn to select and utilize appropriate equipment for the various processes, how to scale and combine ingredients together while learning to work in a safe and hygienic manner. Students will have the opportunity to observe, practice and troubleshoot utilizing their knowledge and newly gained skills. At the end of the course, students will be able to successfully produce such popular bakery items as yeast-leavened goods, quick bread, cookies, flans and custards. |