BAKE-1011Breads 1
The production of yeast goods is one of the basic fundamental skills of a professional baker. In a bake shop lab, students will apply the fundamental concepts discussed in Baking Essentials 1 to produce yeast-raised products. As an introductory course to yeast-raised goods, students will focus on straight doughs, the applicable mixing methods, and pre- and post-finishing techniques. Students will apply food safety and sanitation concepts, as well as practice safe work procedures and working in a professional and respectful manner. Students will apply their ability to read and comprehend recipes and apply accurate scaling. They will be evaluated on daily practical work, theoretical testing, and an applied practical test.
