BAK 102 - Ovens II

3 Credits
In this advanced oven station the student has the opportunity to show progressive skill and understanding of the chemical and physical changes that occur to products in the baking process. The student is responsible for the management of the ovens, ensuring that there is space at the right temperature for the day’s production.

Course Outcomes

Identify daily production needs; communicate with stations to coordinate efficient bake off of product.
Develop advanced finishing techniques associated with breads, pastries, tarts, cookies and cakes.