Mar 28, 2024  
2010 - 2011 Catalog 
    
2010 - 2011 Catalog [ARCHIVED PUBLICATION]

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PAST 101 - Introduction to Baking and Pastry

3-0-3
Overview of the baking/pastry industry. Includes history of baking, organization and facilities layout, field trips to bakery/pastry facilities, equipment, safety, sanitation, product storage, importance of the uniform, bakery/ pastry organizations and certification levels, ingredient information, product packaging and marketing, standard mise en place, development of formulas, conversion percentages, dough temperature calculations, and bakeshop seasonings.



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