CLN108 Principles of Baking
This lab based course will cover baking techniques that are industry standards for bakeries and bake shops. Techniques covered will include but not be limited to pate a choux, puff pastry, tarts, pies, mini pastries, and simple tortes. Students will demonstrate the pre-cooked method, non-yeasted lamination, foaming and rubbed dough method to produce a variety of bakery ready items. Students will focus on classic bakery desserts, holiday and seasonal items.
Prerequisite
CLN107 Introduction to Bakeshop