Course Details
Country:
Italy
Institution:
External - Florence University of the Arts
Course Title:
Baking Techniques I
Course Number:
FWBPBT320
Course Description:
This course introduces students to baking and pastry fundamentals through an analysis of the features and functions of the main pastry ingredients. The course starts with a complete overview of eggs, flour, fats, sugar, and dairy products in order to create a basis on which all future courses will develop. Student will approach the basic mixing and cooking methods in order to understand the baking process with all its possible variations. Special emphasis will be placed on short crust pastry, pate choux, enriched dough, and stirred custards. Upon successful completion of the course, students will gain confidence in the production of sponge cake, pound cake, pastry and English cream, and basic short crust dough. Students will be able to describe and produce the main meringues.
Language:
English
Approved Equivalent:
INTS 299
Attachment Files:
_syllabus_FWBPBT320 Baking Techniques I_1704206431.pdf
