PAS 110 - Baking Foundations2 Cr.
Contact Hours Per Week: 0 Lec., 6 Lab
This course includes materials essential to the foundations of baking and pastry. Students will learn kitchen safety and sanitation, as well as how to properly operate and clean all lab equipment and utensils. In addition, students will also be required to learn proper weighing and measuring techniques, how to read and convert recipes, knife safety and skills, and mixing and baking methods. Videos, study guides and demonstrations will reinforce the hands-on element of this lab. Basic to more complex recipes will be used throughout the course.
Click here for the Winter 2021 Class Schedule
Click here for the Spring 2021 Class Schedule
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