CUL3041D9

This course provides students with intellectual disabilities with an introduction to baking and covers basic ingredients, techniques, weights, measures and baking terminology. Topics include: yeast and chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes, cookies, icings, glazes and basic sauces. ***** Required Materials and Supplies: Student will need a hat, apron/smock, slip resistant closed toe shoes.