Course Code: BAKR 010
Academic Year: 2021-2022
This course is an introduction to primary baking and pastry ingredients. Students are introduced to source, composition, processes, and uses of baking and pastry ingredients. Students discuss the importance of accuracy in the bakery and develop an understanding of how various ingredients function and why specific techniques and formulas work. Basic numeracy calculation and bakers percentage are covered to support practical application in other courses. The use of bakery equipment is explored with a focus on professional behaviour and safety.