KBPA 120 Pastry Techniques

Menus for all kinds of bakeries and pastry shops ? patisseries, bread boulangeries, plated dessert restaurants, and specialty shops ? require specialized techniques and skills for their execution. Students will learn the different branches of pastry as they developed from the five fundamental ingredients of baking ? flour, butter/fat, sugar, eggs and dairy ? and how each ingredient evolved into the types of baked goods and sweets which we see on modern-day menus. Foundational techniques for working with, as well as the unique properties of, each ingredient are taught. All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): None. Co-requisite(s): None. 5 quarter hours

Credits

5