Institutional Baking Technique

Course Code

COOK 008

Academic Year

2016-2017

In this course, the student cook is introduced to the fundamental ingredients, techniques and procedures used in the bakeshop. Emphasis is on the need to understand and connect the function of ingredients to a range of baked goods, pastry and dessert in an institutional setting. Areas covered include measurements and formulas, understanding the functions of baking ingredients, safety and sanitation, and the production of quick breads, pies, sponge, puddings, baked custards and choux paste products.