HOSP 1552 — HOSP-1552 Introduction to Baking & Pastries
Daily production of baked goods including yeast breads, pies, cakes, souffles, mousses, danish, and croissants. Theoretical and practical foundation in baking production. Develop skills and knowledge that meet American Culinary Federation standards for quality handcrafted products. Emphasis on discipline, formulas, function of ingredients, proper production techniques, and recognizing quality standards. Field trips may be required. Industry experience at a community event or function may be required.
Part of
- Culinarian/Cook, Short-Term Certificate
- Hospitality Management (Culinary Art), Associate of Applied Business
- Hospitality Management (Restaurant/Food Service Management), Associate of Applied Business
- Personal Chef, Certificate of Proficiency
- Professional Baking, Certificate of Proficiency
- Professional Culinarian/Cook, Certificate of Proficiency
- Restaurant Entrepreneurship, Certificate of Proficiency