Apr 25, 2019  
PUBLISHED 2018-2019 Credit Catalog 
    
PUBLISHED 2018-2019 Credit Catalog

COOK 267 - Baking and Yeast Goods


Course Description
Practical Basic yeast products such as breads, buns, sweet and laminated dough. Desserts including gelatin based are prepared. A variety of pies, tarts, cakes, choux paste and cookies are produced as well as finishing, decoration and presentation of desserts. Theory Ingredient function of dairy products, flours, sugars, thickening agents and leaveners. Knowledge of flavours, essences, spices and flavourful combinations are covered. The use of hand and power tools is demonstrated. Baking times and temperatures for the best results plus recipe conversions are incorporated.

3 credits

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