Baking & Pastry Arts (0822) Credit .5

This course provides an introduction to the functions of baking ingredients including flour, sugar, fat, eggs and liquids. Students will be introduced to methods and equipment used in a commercial bakeshop. Units include bakery measuring techniques, preparation of a variety of yeast breads, cake variations, cake decorating, cookies, pastry techniques and plated desserts. Students will be introduced to methods of mass production and will evaluate the quality of items which they produce.

Prerequisite: Gr. 11 & 12.