The course covers a study of the Historical Background of Baking, Baking and Pastry Careers, Ingredient Identification, Equipment Identification, Baking Formulas, Baker’s Percentage, Baking Science and Food Safety.
This course also allows the student to experience hands-on laboratory experience in making Yeast Dough, Breads, Pastry, Custard, Cookies, Cakes, and Icing.
CB Cover 02.jpg- Teacher: Christine Fajardo