Principles of Baking I

About this Course

This introductory course in baking and pastry arts offers intensive hands-on laboratory training in a professional baking environment. The production and quality control of baked goods emphasized. Laboratory classes focus on basic production techniques for yeast dough and other leavened dough, batters, and mixes. Cookies, pastries, pies, fillings, toppings, and presentation of these items are taught and demonstrated. One-hour lecture and four hours laboratory.

Orientation required for this course by Justin L. Davis, Academic Associate, Hospitality Management and Culinary Arts. JDavis1@norwalk.edu

Text, Uniform and Cutlery Additional and Required.

 


This course is also available as a Credit Division class. Prices may vary.

Prerequisites

Orientation required for this course by Justin L. Davis, Academic Associate, Hospitality Management and Culinary Arts. JDavis1@norwalk.edu      




Course Details

Continuing Ed / Non-Credit
Tuition: $780
Subject: FOOD D5052

Sections Offered

Section: 01B CRN: 5878
Location: W123
Type: Traditional
Instructor: Jeffry Trombetta
jtrombetta@norwalk.edu
No. of Sessions: 15
02/16/2023 - 05/14/2023
5:00 pm - 9:55 pm
Thu
No Class on: 3/16