Baking Concepts and Ingredients

This course provides students with essential understanding of foundational food technology specific to baking and pastry. It offers instruction on ingredient function, industry applications, terminology, methodologies, techniques and principals required to support their practical skills. The theoretical knowledge from this course will be applied in all practical courses of this program. Baking Theory will help students to understand the selection process of bakeshop ingredients and the effect of various techniques on final product. This knowledge serves to solve or prevent problems in the pastry kitchen. Students will also explore the science of nutrition as it relates to baking and pastry, preparing them to cater to customers with dietary requirements.