BAKE 110

This course introduces students to the fundamentals of baking and pastry and provides students an overview of the field, its career opportunities, and requirements for success. Students will learn about common terms, techniques, professional equipment, and time management of the modern kitchen and bakery. Students will apply kitchen math essentials such as measuring, costing, and use of fractions in food service by increasing or decreasing standardized recipe amounts for quantities required. Sanitary practices and compliance with laws and ordinances of the Department of Agriculture are enforced. Students are required to have a program kit and professional chef’s uniform according to departmental policy. Restricted to Baking & Pastry Students.