Course Code: BAKE 152
Academic Year: 2021-2022
Making pastry is an integral skill in the bakeshop. In this course, students will learn about and prepare a wide variety of pastry doughs, from basic pie dough to classic puff pastry. Students will become familiar with formulae, basic terminology, ingredient functionality, and preparation methods used in pastry crusts such as short dough, sweet paste, choux paste, puff pastry, strudel dough and phyllo, as well as an assortment of fillings. Students will prepare and submit a comprehensive formula portfolio to showcase their work.