Baking & Pastry Certificate
		Back To Main Page Section II - Quick Breads, Yeast Breads & Breakfast Pastries Quick Breads  In this Section students will produce a variety of quick breads such as pound cakes, muffins and scones. At the same time, students will be instructed in the principals of using the Creaming Method and the use of leaving agents. Production will include Basque Cake, Meyer Lemon Semolina Cake, Basil and Tarragon Pound Cake, Chocolate-Cherry Muffins and Scones.   Yeast Breads The science and fundamentals of yeast bread production are covered in depth over a period of three weeks. This section begins with the Direct Method for making bread dough; this method is applied in the production of Braided Breads such as Challah, and is also used to make Knots and rolls. Using the Sponge Method and Natural Fermentation Method, the students will produce Russian Rolled Wheat Bread, Mediterranean Olive Bread, Baguettes and Sourdough Breads.   Breakfast Pastries While making classical breakfast pastries, students will learn the techniques necessary for the production of laminated dough. Recipes will include Croissant; Danish Pastries and Wreaths; Puff Pastry items such as Pinwheels and Turnovers; and specialty breakfast items such as Broche, Cinnamon Snails, Sticky Buns, Apple Fritters and Doughnuts. Back To Main Page	Students in the baking and pastry program learn to make a variety of breads.
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