BAKE 105 - Basic Skills and Principles

Credits: 3
This course introduces the student to the fundamentals that are required to be a professional pastry culinarian. Topics such as knife skills, piping skills, sauces, proper measuring and scaling, as well as recipe conversion, costing and product and ingredient identification are all practiced in a lab setting. These are the basic building blocks that are required for future culinary success in baking and pastry arts. Lab Fee Required