PAS 101 — Baking Fundamentals I (4) (1,6)

Theory and technique of introductory baking skills needed in the culinary/baking field. Included will be basic concepts, units of measure, tools and ingredients. Discussions/demonstrations to include quick breads, beginning yeast breads, choux paste, pies, baked custards and tarts. (1.2) Proficiency Credit:Available (2 LTIES) Pass/No Credit Not Available.