CUL 1400 Baking and Past ry Concepts

You will be introduced to basic information, procedures, and techniques necessary for understanding the application of the function of gluten; types of flours and other baking ingredients are discussed. Breads, rolls, and a variety of other bakery products will be prepared. You will participate in producing a variety of pastry and bread products that include, but are not limited to, yeast doughs, pâte à choux, pies, cakes, custards, and dessert sauces.