CFS104 Introduction to Breads, Pastries, and Desserts

This five-week course introduces the student to the tools, machines, equipment and procedures commonly found in a commercial bakeshop. It covers weights and liquid measures and basic ingredients to produce bread dough, cookie dough and other basic bakery products. Emphasis will be placed on working with yeast-raised dough, as well as basic mixing procedures used in preparing cookies, cakes and other common dough.