CART 212 - Baking Skills and Development (4)

This course provides the student with the necessary fundamental skills for beginner baking. In this class students will produce simple yeast dough’s, quick breads, 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 and Sanitation in the Food Service Industry (2)