BAKE-1012Quick Breads and Viennoiserie
Rich yeast doughs and quick breads are essential products found in a baking and pastry environment. Students will enhance their skills and knowledge of fermentation through the preparation and presentation of rich yeast dough and laminated products that include a variety of shaping, filling, and finishing techniques. Students will produce Viennoiserie products in a lab and theoretical setting. They will also learn to prepare quick bread items including muffins, biscuits, scones, loaves, and batters. Students will be evaluated through daily practical performance, theoretical testing, and practical testing.
