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Added:02/14/2025 16:52
This is a 30-hour, self-paced course on an introduction to baking and pastry as it relates to the food service industry. You will gain a basic understanding of baking & pastry terminology, tools & equipment, essential measuring & math skills, quick breads, pies/tarts, other pastry items, cakes/icings, custards/creams/sauces, laminated doughs, and nutritional modifications.
Credits awarded per Session. See individual Sessions for further details.
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$175.00
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This is a 30-hour, self-paced course on an introduction to baking and pastry as it relates to the food service industry. You will gain a basic understanding of baking & pastry terminology, tools & equipment, essential measuring & math skills, quick breads, pies/tarts, other pastry items, cakes/icings, custards/creams/sauces, laminated doughs, and nutritional modifications.
Course/Activity Information
You will complete this course by reading through a series of content modules, complete activities as you progress, and will be quizzed on the content at the conclusion of each module. There will be a final exam at the end of the course.
What will you learn in this course? At the end of this course, you will be able to:
- Define baking terminology and explain how to apply them.
- Identify tools, small and large equipment used in a commercial bakeshop and demonstrate proper handling of these items to include safety, sanitation, and storage.
- Identify baking ingredients and explain their function in the formulation of baking and pastry recipes.
- Demonstrate math skills that apply to baking to include, scaling, measuring and baker’s percentage.
- Describe the process of quick bread production with natural and chemical leavening agent to include the mixing methods.
- Define and describe the various types of pies and tarts and explain the process of making different types of pie crusts to include the mixing methods.
- Describe the variety of cookie types and the mixing methods utilized to produce them.
- Define and describe other pastry items to include pate choux, meringue, phyllo, and batters (pancake, waffle, fritters, and crepes) and explain the method of preparing these items.
- Describe the variety of cake types and the mixing methods utilized to produce them.
- Describe the variety of icings and toppings available in and covering various cakes.
- Describe the various types of custards, creams and sauces available in the bakeshop.
- Define and describe the process of production for laminated doughs and the varieties of products that utilize this method of production.
- Discuss recipe modification to create nutritionally beneficial alternatives to baked goods and desserts.
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