Course Code: BAKR 012
Academic Year: 2020-2021
Students examine the theoretical function of ingredients and various methods in cake and cookie production. Knowledge acquired in BAKR 010 provides foundational application to advance in this course. Focus will be on identifying correct methods and applying different techniques to match specific outcomes in producing a wide range of baked goods. Standard methods will be used to produce a variety of Cookies, Quick Breads, Pound Cakes and Sponges.