BAKE 110 — Professional Baking and Pastry 1 *
This course introduces baking and pastry fundamentals including history, organization, terminology, ingredients, and equipment. It emphasizes safety, sanitation and development of habits, traits, and grooming standards necessary for success in the baking and pastry arts industry. Students will begin using basic weights, measures and baking math, basic ingredient properties, and basic mixing and baking methods. Commercial tools, equipment and safety will be introduced along with principles of dessert plating and basic knife skills. Students will review career tracts and opportunities in the baking and pasty industry.