This course presents the basic principles of baking for hotel, restaurant and industrial food catering establishments. Topics covered include the identification, production, and evaluation of yeast leavened products, quick breads, pies, tarts, cookies, and basic cakes. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies.
Last Updated: 10/21/2013