PAST 101 - Introduction to Baking and Pastry

3 lecture hours, no lab hours, 3 credit hours
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.