INTRODUCTION TO PASTRY AND BAKERY (2 Credits)

Learning Outcome:

On successful completion of this course, student will be able to: Identify equipment, utensil and ingredients in pastry and bakery; Explain the process of bread making and mixing cakes through the basic principles of baking and cake mixing; Demonstrate preparation and baking bread and pastries through the standard recipe.

Topics:

1. Principle of Baking
2. Introduction to equipment and ingredients
3. Making artisan bread
4. Lean dough bread and rolls
5. Enriched bread and rolls
6. Flatbreads and breads from around the world
7. Rye bread and rolls
8. Basic syrup and sauce
9. Pies
10. Pastry basic
11. Tart and special pastries
12. Cake mixing and Baking
13. Cookies