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
Required Uniform: Please contact a professor, Tomer Zilkha, at [email protected] for details.
– 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