Introduction to Baking Grades 5 - 8


Introduction to Baking runs 9AM – 12PM

This course is a study of the basic theory of baking and proper tool and equipment use. Hands-on baking in a laboratory setting includes the production of dough, quick breads, pies, cakes, cookies, tarts or fundamental items made in a pastry shop or bakery. Demonstration and practice of various cooking methods while adhering to safe sanitary food handling procedures.

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