CSST 9650 Introduction to Baking and Pastry
Students will develop the skills necessary for an entry-level position in the baking and pastry industry. Topics include: safety and sanitation, bakeshop terminology, proper use of equipment, weights and measures, ingredients and their functions, baker's math, baking methods and the development of basic skills. Students learn through a combination of lecture, demonstrations and extensive hands-on practice producing breads, pastries and desserts for our student-run restaurant, and adjoining coffee shop.
All sections will charge a material fee of $75.00