BAK103 — Doughnuts
BAK 103 - Doughnuts BAK 103 - Doughnuts 3 Total Credits Students develop skills needed to produce a variety of doughnuts: yeast-raised, soft dough, crullers and cake doughnuts. Fillings, glazes and toppings are produced and a variety of finishing techniques are used. Organization, timing, speed, safety and cleanliness are important factors on this station. Fryer safety and a cost analysis of doughnut production is a necessary component of this station. Course