CULA 420 — Bakeshop I
This lecture/lab course initially covers the basic principles and ingredients of Baking. Centering on yeast products, quick breads, and pies and pastries, course topics include: understanding yeast products; dough formulas and techniques; quick breads formulas along with mixing and production methods; preparation of pie crusts and fillings; and puff pastry, eclair paste, meringues, and fruit desserts.