KBPA 105 Foundations of Professional Baking and Pastry

This course provides the baking and pastry student with h the fundamental techniques for a successful career in the pastry arts. Theory and practice are emphasized in this hands-on course—students explore both the science and craft of baking. Students develop their skills in baking as a craft through formulation, mixing, shaping and finishing of classic pastries and breads. Theory—the unique interaction of baking ingredients and formulation, is learned through an understanding of baker’s math and ingredient functions. Students learn to work successfully with professional tools and equipment. All culinary and baking/pastry lab courses require a C C or better for a passing grade. Pre-requisite(s): None. Co-requisite(s): None. 4 quarter hours

Credits

4