PAS110 — Baking Foundations
2 Cr. Per Week: 0 Lec., 6 Lab This course includes materials essential to the foundations of baking and pastry. Students will learn kitchen safety and sanitation, as well as how to properly operate and clean all lab equipment and utensils. In addition, students will also be required to learn proper weighing and measuring techniques, how to read and convert recipes, knife safety and skills, and mixing and baking methods. Videos, study guides and demonstrations will reinforce the hands-on element of this lab. Basic to more complex recipes will be used throughout the course. Click here for the Class Schedule