BB 101
BAKING BASICS
Students are introduced to the fundamental concepts, skills and techniques of baking. Special significance is placed on the study of ingredient functions, product identification and weights and measures as applied to baking. Through lectures, demonstrations, production, tasting and testing, students Learn Biscuit Method, Creaming Method, Muffin Method, yeast-raised dough mixing methods, pie dough, quick dough, cookie dough and product finishing techniques.
This course is offered on ground with an online component.