
About Course
This course is a study of the fundamentals of baking including, dough, quick breads, pies, cakes, cookies, tarts and basic items made in a bakery.
Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the use of proper flours.
About the instructor
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Course Curriculum
Module 1
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Chapter 1 Adopt safety precautions
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Chapter 2 Perform pre-work
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Chapter 3 Introduction to bakery and Pastry terminology
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Chapter 4 Introduction to bakery and Pastry commodities
Module 2
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Chapter 5 Introduction to bakery and Pastry equipment
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Chapter 6 Bake the bread
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Chapter 7 Prepare cake and cookies
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Chapter 8 Prepare pastries
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Assignments
Module 3
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Chapter 9 Prepare dessert items
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Chapter 10 Maintain store for finished
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Chapter 11 Maintain Hygiene
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Assignments
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