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Apr 19, 2024
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HSP* H215 - Principles of Baking II
Credits: 3
This course expands on the basic techniques and principles of Baking 1, though it is not a prerequisite. Students will learn the more advanced baking procedures and their applications through lecture, demonstrations, assignments, and hands-on execution of recipes. Participation and proper technique and method are emphasized. Kitchen math, particularly baker’s percentages, weights and measurements, quality control, and sanitation will be incorporated into each lesson. Baking as science will also be explored including the chemistry of the ingredients, techniques, and methods and their interactions. Students will learn to understand the structure of recipes. Recipes, will included classic and modern preparations of advanced pastries such as petit fours, choux paste, laminated doughs, and chocolate work. Sugar techniques will be included. Students will learn finishing and plating and dessert artistry.
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