Sep 22, 2020  
Undergraduate Catalog 2016-2017 
    
Undergraduate Catalog 2016-2017 [ARCHIVED CATALOG]

VGCA 105 - Professional Cooking: Baking and Pastry I


1 hour

This course covers basic theory and skill sets used throughout the fields of baking and pastry preparation. Use of kitchen tools and techniques specific to baking and pastry are taught. Students will learn the importance of exact ratios and the function of each ingredient in turning out perfect baked products. Methods such as creaming, blending, foaming, meringues, and straight doughs are covered. Lab Fee: 9 ($180).
FALL | WINTER