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Course Description

This course is a study of the fundamentals of baking, including dough, quick breads, cakes, cookies, and basic items made in a bakery. Topics include baking terminology, mixing methods, tool and equipment use, formula conversions, functions of ingredients, and the use of proper flours.

Notes

Required Apparel: 

 

Apron 

 

Hair covering / Hat

 

Long Pants 

 

Long Sleeve Shirt 

 

Non-slip shoes

 

Digital scale (recommended)

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