This course covers basic ingredients, techniques, weights and measures, baking
terminology and formula calculations. Topics include yeast/chemically leavened products,
laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies,
icings, glazes and basic sauces. Upon completion, students should be able to demonstrate
proper scaling and measurement techniques, and prepare and evaluate a variety of bakery
products. S22847
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