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AS CULINAR 1345 Foundations of Baking & Pastry

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Foundations of Baking & Pastry Advice

  • Average Rating (from 6 Students)

    5.0/5
    Overall Rating Breakdown
    • 6 Advice
    • 5
      100%
    • 4
      0%
    • 3
      0%
    • 2
      0%
    • 1
      0%
  • Course Difficulty

    • Easy 0%

    • Medium 100%

    • Hard 0%

  • Top Course Tags

    Participation Counts

    Great Intro to the Subject

    Group Projects

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    • Profile picture
    Jan 10, 2017
    | Would highly recommend.

    Not too easy. Not too difficult.

    Course Overview:

    To be a chef you need to know what you're doing. It does not matter if you aren't a baker, because it never hurts to have a little more knowledge under you belt.

    Course highlights:

    Highlights of this course would be making all the different types of doughs to make different types of breads. I learned that there are a lot of factors that can change an end product and every little bit matters. In baking your measuring has to be exact because if it's not your end product will come out incorrect.

    Hours per week:

    12+ hours

    Advice for students:

    In this course you need to actively take notes and always do the homework. As long as you stay on track and keep up with the work you will do just fine in class. Also always pay attention to the Chef's demos

    • Winter 2016
    • Chef Batten
    • Yes
    • Great Intro to the Subject Participation Counts Competitive Classmates
    • Profile picture
    Jan 09, 2017
    | Would highly recommend.

    Not too easy. Not too difficult.

    Course Overview:

    I would recommend this course for anyone who wants to be a chef or a baker

    Course highlights:

    I learned how to work as a team. What are the procedures to prevent cross contamination.

    Hours per week:

    0-2 hours

    Advice for students:

    Be careful. Always wash your hands after touching meat or washing dishes and have fun.

    • Fall 2015
    • Mrs.Heller
    • Great Intro to the Subject Group Projects Participation Counts
    • Profile picture
    Nov 18, 2016
    | Would highly recommend.

    Not too easy. Not too difficult.

    Course Overview:

    I would definitely recommend this class. Culinary students always wonder why the have to take this class because its not their major but there really is a good reason. To be a great, well rounded chef, it is best if you know all aspects of the industry as well as baking. This class was very fun and hands on, I really enjoyed and and Chef Duke is such a great teacher and knows what she is doing.

    Course highlights:

    The highlights for me, were definitely getting to eat everything we baked! I learned that baking is really a science. There is so much that goes into baking. Its not just flour and eggs. I also learned a little culinary math, not too much though.

    Hours per week:

    12+ hours

    Advice for students:

    I would advice a student taking this course to do all the homework and always be prepared for class. Don't be late, and try your best not to miss any days of class.

    • Fall 2016
    • Duke
    • Yes
    • Always Do the Reading Participation Counts Final Paper

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