Certified in Bakery Products

Categories: Hotel Management

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.

Upon successful completion of the course, the student will be able to:
Knowledge Based:
Identify and explain baking terms, ingredients, equipment and tools.
Employ safe food handling practices using contemporary guidelines
Skill Based:
Scale and measure ingredients.
Prepare yeast dough, quick breads, pies, cookies, cakes, icing, pate choux, and savory baking.
Produce baked products using commercial ingredients and equipment.

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