CFS107 Introduction to Bakeshop
This course introduces the student to the tools, machines, equipment and procedures commonly found in a commercial bakeshop. It covers weights and liquid measures and basic ingredients to produce bread dough, cookie dough and other basic bakery products. Emphasis will be placed on working with yeast-raised dough, as well as basic mixing procedures used in preparing cookies, cakes and other common dough. Students will familiarize with work flow, schedules and bakeshop etiquette.
Prerequisite
Communication and Mathematics proficiency