CULI-1005Patisserie 1
Baking and pastry proficiencies are important in developing
a comprehensive skill set for Culinary Professionals. This course focuses on
developing an understanding of essential pastry production methods. Concepts
related to ingredient function and characteristics, baking and pastry
equipment, and basic baking principles will be covered. Students will become
proficient in the production of basic baked products such as yeast-raised
goods, quick breads, cookies, pastries, cakes, custards, sauces and basic desserts
through theory and practical application.
Daily practical evaluations, projects, and final practical exam are used
to facilitate learning and assess student progress.
