Baking Techniques I
Florence University of the Arts and Apicius International School of Hospitality
Area of Study
Taught In English
For Culinary Arts majors only
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units4
Hours & Credits
OverviewBaking Techniques introduces the functions of baking ingredients (such as yeast, flour, and shortening), mixing methods for doughs, fermentation techniques, heat transfer methods. Focus on basic elements such as pastry dough, sponge cake, pate a choux, puff pastry, plunder, danesi, croissant, egg/butter based basic creams, production and conservation of fruit conserves, and meringues. In this course, students taste and test the products they create and complete a research paper as well.
Courses and course hours of instruction are subject to change.
Eligibility for courses may be subject to a placement exam and/or pre-requisites.
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