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Course Description

This course provides students with intellectual disabilities with an introduction to baking and covers basic ingredients, techniques, weights, measures and baking terminology. Topics include: yeast and chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes, cookies, icings, glazes and basic sauces.

Learner Outcomes

In this course, students will learn:

  • How to make a various pastries.
  • Baking terminology.
  • Weights and measurements.
  • Proper scaling techniques.
  • The steps in the baking process.
  • Three basic mixing methods.

Notes

Uniform required: hat or hair covering, chef's coat, smock or apron and closed toe shoes.

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