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Mar 28, 2024
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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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