Baking & Pastry
Technologies is a look into the scientific side of baking. Baking &
Pastry Technologies is dedicated to teaching different scenarios, and
reactions of ingredients, while baking. The lab element gives the experience
of seeing different reactions of ingredients in baking; knowing, by looking
at finished products, what works best and what may ruin the project. At the
completion of this course, the student will have basic knowledge of the
scientific breakdown that goes into the formulas of baking. This course will
enable graduates to better be prepared to gain positions as a pastry chef or
patissiere. |