This course will provide the student a basic understanding of the fundamentals and different methods of yeast dough products from scratch.
They will be making Croissants, Danish, Baguette and assorted types of rolls. The student will be working with Artisan breads that are homemade from the starter to baking on the hearth.
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A few of the breads they will be making are challah, ciabatta, focaccia, lavash, grissini, brioche, sweet rolls and coffee cakes. In this course they will also work with pre-ferments such as polish, biga, autolyse, and wild yeast starters. This course will provide students with a working knowledge of quick breads such as muffins, biscuits, scones, loaf style quick breads, beignets, doughnuts, crepes, and various other products that require less labor and fewer pieces of equipment than other baked goods. This course will describe the various mixing methods used to obtain a wide variety of cookies, their make-up methods, and common faults and how to avoid them such as but not limited to biscotti, stencil cookies, tuile cookies, nougatine, and lace cookies.
Study Guide to Accompany Professional Baking by Wayne Gisslen
This course also provides a basic understanding of custards and their applications towards other desserts, and a working knowledge of pie production and petite fours sec. This course provides students with a working knowledge of churn frozen, still frozen, and frozen desserts with multiple components. This course will provide the student a basic working knowledge of cakes from scratch.
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They will be mixing, baking, decorating and storing of a finished cake. It will also include various icings such as French, Italian and Swiss meringue butter creams as well as a non-dairy frosting. Get to Know Us. English Choose a language for shopping. Explore the Home Gift Guide.
Professional Baking Study Guide
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