Course Code: BAKE 100
Academic Year: 2021-2022
In this course, students will be introduced to the baking and pastry industry as a whole, discussing the key roles and trends in bakeries and foodservice establishments. Through weekly analysis and discussion, students will explore the source, composition and processing of all fundamental baking and pastry ingredients, as well as understand the history behind the baking profession. Bakery equipment will be introduced and analyzed, with a focus on safety and sanitation, and students will be introduced to basic nutrition as it relates to the bakeshop.