PMGT 135 Baking and Pastries
Previously CMGT 135. This course focuses on the fundamentals of basic baking. Baking fundamentals include the process of understanding ingredients, weights and measurements, formula conversion, and costing of recipes. Students will also use equipment associated with baking and develop different types of breads and pastries.
Prerequisite
Pre- or corequisite:
CMGT 121
Hours Weekly
2 hours lecture, 3 hours lab weekly
Course Objectives
- Develop basic pastry-making skills.
- Accurately utilize weights and measurements associated with baking.
- Perform the role and responsibilities of a pastry chef
- Operate equipment and use tools associated with the pastry arts.
- Integrate baking into the realm of culinary arts.
Course Objectives
- Develop basic pastry-making skills.
- Accurately utilize weights and measurements associated with baking.
- Perform the role and responsibilities of a pastry chef
- Operate equipment and use tools associated with the pastry arts.
- Integrate baking into the realm of culinary arts.