Baking Fundamentals, Quantity Food Production, and Hot Food Plating

Baking Fundamentals, Quantity Food Production, and Hot Food Plating covers quick breads, yeast breads, and baking fundamentals, all of which are covered at an introductory level. Students become familiar with conversions, weights and measures, and bakeshop equipment related to production. Students also prepare and produce a variety of pastry items, including cookies, pies, tarts, laminated doughs, sweet doughs, and phyllo, as well as meringues, pastry cream, and other fillings forming the basis for more advanced bakery techniques. Students also produce breakfast items that give the student the opportunity to expand on the cooking principles learned in Introductory Food Production and that give them the experience of serving food to the public.