Course Code: BAKR 050
Academic Year: 2021-2022
Students will be introduced to a wide variety of pastry preparation from basic pie dough to advanced puff pastry. Theoretical foundations set the groundwork for understanding the cause and effect of mixing and baking, basic terminology, how ingredients function and methods used to produce a wide range of pastry pies and tarts. Students will demonstrate their knowledge by producing a variety of pies, tarts, puff pastry and choux paste applications.