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Apr 18, 2024
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HSP* H103 - Principles of Baking I
Credits: 3
This course takes an expansive view of baking and pastry. Students will learn the basic principles of baking through lecture, demonstrations, assignments, and hands-on participation. Technique will be emphasized. Kitchen math, weights and measurements, quality and cost control, and sanitation will be incorporated into each lesson. Students will explore basic baking ingredients and their important characteristics in relation to baked goods. Recipes, both sweet and savory, will include various doughs and their accompanying fillings; pies and tarts; cakes, icings, and fillings; cookies and petit fours; pâte à choux; creams, custards, and mousse; and chocolate desserts.
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