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PA 114 - Baking Fundamentals

( 0 :4 :0 ) 2 credits

This course covers the essentials for entering the food service industry as a working professional baker’s assistant. It covers baking terminology, techniques and theories, proper knife handling, cooking and baking methods, safe food handling, seasoning and tasting, production, organization and timing skills.  Students are introduced to and produce quick breads, yeast breads, cookies, pies and tarts, custards, creams, chocolates, tarts and do beginning pastry work.  This course is open to all non-majoring students but must obtain their uniform and knives.

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