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    The Culinary Institute of America
   
 
  Sep 25, 2017
 
 
    
2017-2018 Academic Catalog
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Baking and Pastry Techniques (BAKE-105)

6.0 credits
This introductory-level course covers the basic theory and skill sets used throughout the field of baking and pastry. Topics covered include the use of hand tools and equipment found in a bakeshop, as well as the exploration of baking and pastry ingredients and their functions. Students will gain a working knowledge of the major methods such as creaming, blending, foaming, meringues, pre-cooked, cut-in, lamination, straight dough, custards, frozen desserts, chocolates, and sauces. Students will also taste and evaluate products they create in class to enhance their understanding of the course material. Corequisite(s): Baking Ingredients and Equipment Technology (BAKE-110).



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