Bread Baking Class

Course Outline

This course is a study of the fundamentals of baking, quick breads, bread rolls and sweet breads, including baking terminology, tools and equipment use, formula conversions, functions of ingredients, and the use of proper flours. 

Course Objective

Upon successful completion of the course, you will be able to:

Identify and explain baking terms, ingredients, equipment and tools.

Employ safe food handling practices using local guidelines

Scale and measure ingredients.

Prepare yeast dough for breads, bread rolls and sweet breads. 

Produce baked products using commercial ingredients and equipment.

Outcomes:

Describe functions of the basic ingredients used in baked goods.

Weigh and measure ingredients used in baking.

Resize recipes to meet production needs and equipment capacities.

Prepare typical leavened products.

Mix, scale, mould, proof and bake yeast raised goods.