Practical application of the principles is accomplished by waiting on tables during some of the laboratory classes. Students must register for a lecture and laboratory section. This course is designed for the beginner baker. Topics include baking principles, ingredient function and handling, weights and measures, terminology and formula procedures. Also included are the use and care of bakeshop tools and equipment.
Production includes yeast products, cakes, cookies, pies and assorted desserts.
Students must register for a lecture and laboratory section. This course is an introduction to basic cooking skills and the chemistry foods. The course covers the cooking skills and methods used for the successful preparation of fundamental menu items - breakfast, lunch and dinner. Emphasis is on the preparation of stocks, soups, sauces and vegetables. Egg cookery and beverage preparation and handling are parts of the course.