Baking Principles II

Presents the fundamental terms, concepts, and methods involved in preparation of baked products. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program. Topics include: Baking principles, baking ingredients, preparation of baked goods, baking sanitation and hygiene, and baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work.