Baking Techniques I

Florence University of the Arts and Apicius International School of Hospitality

Course Description

  • Course Name

    Baking Techniques I

  • Host University

    Florence University of the Arts and Apicius International School of Hospitality

  • Location

    Florence, Italy

  • Area of Study

    Culinary Arts

  • Language Level

    Taught In English

  • Prerequisites

    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.

    Hours & Credits

  • Credits

  • Recommended U.S. Semester Credits
  • Recommended U.S. Quarter Units
  • Overview

    Baking 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.

Course Disclaimer

Courses and course hours of instruction are subject to change.

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Availability of courses is based on enrollment numbers. All students should seek pre-approval for alternate courses in the event of last minute class cancellations