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AS CULINAR 1345 Foundations of Baking & Pastry

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  • Course Difficulty Rating

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    • Medium 86%

    • Hard 14%

  • Top Course Tags

    Participation Counts

    Great Intro to the Subject

    Group Projects

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    • Profile picture
    May 26, 2017
    | Would highly recommend.

    This class was tough.

    Course Overview:

    Food is amazing and teaches you a lot

    Course highlights:

    I learned how to make thousands of different sweets and sugar sculpture

    Hours per week:

    9-11 hours

    Advice for students:

    Strong mind, dedication, patience

    • Fall 2017
    • Chef Hagnauer
    • Participation Counts Competitive Classmates Requires Presentations
    • 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

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