San Diego Culinary Institute, Inc.

		Course 144: Baking Skills I



		This class is an introduction to basic bread making and pastry techniques. Direct bread making technique is taught, including baguettes, soft rolls and pizza. The student learns basic pastry dough: tart dough, pie dough and éclair dough. Students learn to prepare pastry cream and other pie and tart fillings including fruit and baked custard fillings. The class studies how to make muffins, quick breads and scones.
		1 Credit, 32 hours
		Level:	Introductory
		Prerequisite:	HACCP (Hazard Analysis Critical Control Point)
		Previous:	Garde Manger II
		Next:	Baking Skills II