Foundations for Pastry I


Fall 2021


Friday 8:00am-10:15am (Lab on Friday from 11:00am-2:35pm)

4 credits

Course Description

This course is designed to introduce the students to the basics of the Bakeshop through a lecture, demonstration, hands-on approach. The students will be instructed in safety using basic machines of the bakery. Students will be instructed in bread baking, yeasted doughs, laminated doughs, pte brisee, pte sucre, pte choux and the pastries made from them. The course will also introduce students to quick breads and cookies.
Prerequisite:CUL-101; HRM-102