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Jan 02, 2025
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College Catalog 2021-2022 [ARCHIVED CATALOG]
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BAK 103 - Doughnuts 3 Credits Students develop skills needed to produce a variety of doughnuts: yeast-raised, soft dough, crullers and cake doughnuts. Fillings, glazes and toppings are produced and a variety of finishing techniques are used. Organization, timing, speed, safety and cleanliness are important factors on this station. Fryer safety and a cost analysis of doughnut production is a necessary component of this station.
Course Outcomes
- Operate the doughnut fryer according to the manufacturer`s manual and RTC standards.
- Use the glazer table to handle the glaze and icings according to industry and RTC standards.
- Demonstrate different cutting techniques for yeast raised doughnuts.
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