Culinary Arts For Baking And Pastry (CRT 2040)

Term: 2021-2022 Academic Year Winter Term

Faculty

Laura Marguerite WilliamsShow MyInfo popup for Laura Marguerite Williams

lwilliams@socc.edu

Office hours: 

Monday- Thursday 1-2pm 

Friday 9-10am in person or Zoom available

Emails- 

I will get back to you within 48 hours M-F

Please feel free to email me anytime. I will do my best to get back to you on the weekends or by Monday at the latest. 

Office Phone- 541-888-7302  

Schedule

Mon-Tue-Wed-Thu, 8:00 AM - 12:50 PM (1/4/2022 - 3/17/2022) Location: NC OCCI 136

Description

This course is designed specifically for students specializing in Baking and Pastry Arts. Students are introduced to the philosophy of the hospitality industry through its history, growth and development up to present trends. Students are instructed in knife skills, hand tool and equipment operation, emphasizing safety. Basic stock, soup and sauce making are included. Cooking techniques and methodology are demonstrated and practiced through the use of herbs and spices, meats, seafood and poultry. Also covered are fruits, vegetables, starches, salads and basic dressings, sandwiches and breakfast products.