This course is a study of the fundamentals of baking including, dough, quick breads, pies, cakes, cookies, tarts and basic items made in a bakery.  Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the use of proper flours. 

Key concepts covered include:

• Describe properties and functions of the basic ingredients used in baked goods.
• Weigh and measure ingredients used in baking.
• Resize recipes to meet production needs and equipment capacities.
• Prepare typical American chemically leavened products.
• Scale, mix, mold, proof and bake yeast raised goods.
• Prepare cookies using various common dividing and panning techniques.
• Prepare American home style crumb topped and two crust pies.
• Prepare high ratio, chiffon cakes and genoise.
• Prepare product finishes such as washes, glazes, icings, frostings and fillings.
• Demonstrate proper storage techniques for all baked products.