This course provides an introduction to fundamental baking and dessert preparation techniques utilized in both commercial and home kitchens. The curriculum covers methods for producing cakes, pies, cookies, simple desserts, doughs, and breads. Instruction includes preparing basic bakery sauces, toppings, and chocolate applications, as well as essential skills in decorating and presenting a range of finished desserts. Hands-on practice enables students to acquire the foundational knowledge and confidence necessary for advanced study or entry-level employment in baking and pastry arts.
Prerequisites
None.
1. Demonstrate the safe and effective use of standard bakery equipment, tools, and smallwares during the preparation of baked goods.
2. Accurately measure, weigh, and identify bakery ingredients, and apply fundamental baking terminology, methods, and techniques.
3. Perform recipe conversions to achieve correct yields for a range of baked products.
4. Prepare basic breads, rolls, pastries, and other foundational baked goods by employing appropriate mixing, shaping, and baking techniques.
5. Identify and prepare pie doughs, fillings, and toppings using standard preparation and handling methods.
6. Create bakery sauces, toppings, and chocolate applications appropriate for diverse dessert preparations.
7. Assemble cakes using correct techniques for icing, filling, and finishing, while demonstrating consistency and attention to detail.
8. Produce cookies and plated desserts that demonstrate appropriate preparation methods, balanced flavors, and adherence to presentation standards.