BAK 130 - Bakery Basics

3 Credits
In this course, students will learn about bakery production including equipment, operation and maintenance and scaling, American and European skills in preparation of yeast, quick breads, puff pastry, creams, custards, pies, and cookies. Organization, mise en place, bakery bench skills, teamwork, time planning, cake decorating, and display presentations are covered.

Course Outcomes

Prepare standardized recipe worksheet, production timeline, and requisition form.
Display slicing, filling, and icing basic bakes with texture, smooth finish, and attractive appearance.
Prepare a variety of pies.
Prepare puff pastry and pâte à choux and finished make up.
Prepare yeast dough and quick breads of quality texture, even browning and good flavor.