Basics of Baking & Pastry

Baking and pastry arts rely on precise formulas and ratios, not improvisation and adjustment. Therefore, the field can be intimidating to many, yet proves exceedingly rewarding for the profile of any foodservice operation. This course focuses on ingredients, quick breads, breads, custards, soufflés, and chocolate. Basic concepts and techniques of baking such as ingredients and processes of baking are reviewed and practiced. Students appraise gluten, flour, yeast, water and salt and their functions in bread making. They identify the anatomy of a grain, practice the stages required for making basic bread, shape an epi, and make successful crepes. Assessments are available starting at the time of purchase and up to 60 days after the time of purchase. A one-time 30-day extension for assessment access is available for an additional $39 fee. Available to U.S. residents only.