This course serves as an introduction to developing the understanding of the art and science of baking and pastry making in a laboratory setting. This course introduces baking formulas, then demonstrates ways to modify recipes for various food service settings. Additionally, the course serves as a product identification of ingredients and an examination of baking and pastry preparation methods.
Total Program Hours: 45 hours
Introduction to Baking
This course runs for the Academic Calendar Spring Flex 1, 1/17/2024 -3/8/2024.
This class meets in person on Monday and Tuesday, 9:45 AM – 2:00 PM at Ender Hall, Room E-188.
Required Uniform:
– White chef’s coat with long sleeves
– Black slacks without cuffs
– White chef’s hat
– Closed-toed work shoes
– Apron with black/white stripes
– Jewelry, nail polish, long nails are not permitted
Detailed course schedule and information will be posted on Canvas. For further inquiry on schedule and uniform, please contact the professor, Tomer Zilkha, at [email protected].