BAKE 120 — Professional Baking and Pastry 2 *
This course covers additional ingredients and their scientific functions in baked goods. Students will be introduced to yeast doughs, artisan breads, fermentation processes, lean and rich doughs, laminated doughs, quick breads, basic syrups, creams and sauces, éclair paste and pie pastry. Culinary career planning will be further explored.
Prerequisites: BAKE 110