Jul 06, 2020  
2016-2017 Bellingham Technical College Catalog 
    
2016-2017 Bellingham Technical College Catalog [ARCHIVED CATALOG]

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PST 200 Introduction to Commercial Baking

6 CR
This course will cover three general areas. Students will be introduced to the terms and techniques of several doughnut types, white and decorative layered sheet cakes; cupcakes; a variety of individual French pastries;, coffee cake;, and basic bars for sale in retail. Students will create primary dough’s and fillings through the use of classical techniques. Product finishes will be included. Students will gain an understanding of pastry ingredients and their functions; learn correct baking and frying methods; exercise accurate assessment of finishing decorations, and will practice safety and sanitation procedures.
Prerequisite(s): No prerequisite
Corequisite(s): PST 101  with a “C-” or better.



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