This course is designed to provide 3rd year BTVTEd students with a foundational understanding of baking principles and techniques. Students will learn the basics of mixing, shaping, and baking a variety of baked goods including quick breads, cakes, pastry doughs, cookies, and more. The course will cover commercial baking equipment, specialty ingredients, and proper measuring and scaling techniques. Students will gain hands-on experience preparing baked goods in a commercial kitchen setting.
- Teacher: Maelyn Mendoza Peñaverde
Skill Level: Beginner