Basic Foods: Principles of Baking

This course introduces commercial baking mise en place and production management. Students use the basic principles of commercial baking in a variety of baking processes. Topics include tools and equipment, basic baking ingredients, measuring ingredients, baker’s percentage calculation, mixing methods and leavening chemistry. Baking principles are taught using quick bread and yeast bread production. Students explore the use of ancient grains and local milling to create an Artisan Bread.