CART 212 - Baking Skills & Development (4)

This course provides the student with the necessary fundamental skills for beginner baking. In this class, students will produce simple yeast doughs, quick bread, pies, cakes, cookies, and other baked goods found in corner bakeries, restaurants, and food markets. Instruction includes classification of ingredients and their function, baking terminology, culinary and bakery tool and equipment use, and recipe conversions. Information from this course supports the student’s development into more advanced baking and pastry coursework.

Prerequisite(s): CART 115 - Safety/Sanitation in Food Serv (2)