BAKE 135

This course provides an introduction to the skills and techniques of bread production. Products covered include yeast breads, rolls, international breads and viennoiserie. Properties and characteristics of ingredients, the baker's percentage system and scaling methods are covered as well as proper mixing techniques and controlled fermentation. Sanitary practices and compliance with laws and ordinances of the Department of Agriculture are enforced. Students are required to have a baking kit and professional chef’s uniform according to departmental policy. Restricted to Baking & Pastry Students