CLN107 Introduction to Bake Shop
This lab based course introduces the student to the tools, machines, equipment and procedures commonly found in a commercial bakeshop. It covers weights and liquid measures and basic ingredients to produce bread dough, cookie dough and other basic bakery products. Emphasis will be placed on working with yeast-raised dough, as well as basic mixing procedures used in preparing cookies, cakes and other common dough. Students will familiarize with work flow, schedules and bakeshop etiquette. Techniques covered will include but not be limited to pate a choux, puff pastry, tarts, pies, mini pastries, and simple tortes. Students will demonstrate the pre-cooked method, non-yeasted lamination, foaming and rubbed dough method to produce a variety of bakery ready items.