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.