Baking & Pastry Foundations II (CRT 175)

Term: 2022-2023 Academic Year Fall Term

Faculty

Chelsea Marie GaudetteShow MyInfo popup for Chelsea Marie Gaudette

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Schedule

Mon-Tue-Wed-Thu, 8:00 AM - 12:50 PM (9/12/2022 - 11/23/2022) Location: NC OCCI 128

Description

This course covers more advanced bakery techniques. Students will learn the production methods for American and European artisan breads, breads using natural yeast, decorative breads using some basic sculpting techniques, European style pastries and tarts as well as a variety of international cookies. Sugar free, reduced sugar, wheat free, lactose free, and reduced fat baking will be covered in this course.