Brenda Mendoza
Culinary & Food Service Management
LaSalle College Vancouver
INTRO TO BAKING
A class that introduces fundamental concepts, skills and techniques of baking. Learning product identifications, weights and measures as applied to baking. Introduction to yeast-raised dough mixing methods, pie, quick and cookie doughs, and product finishing techniques.
Week1
Peanut Butter Sandies Cookies/ Soft Rolls/ Blueberry Muffins
Week 2
Foccacia/ Sugar Cookies/ Apple Pie
Week 3
Conchas/ Banana Bread/ Fudge Brownie
Week4
Whole wheat Bread/ Shortbread Cookies/ Savoury Greek Scones
Week 5
French Bread Baguette/ Pecan Pie/ Chocolate Spritz Cookies
Week 6
Raisin Bread/ Oatmeal cookies/ Chocolate Cream Pie
Week 7
Cranberry Sourcream Scones/ Pecan Sticky Buns/ Multigrain Sourdough
Week 8 Practice for Practical Exam
Rasperry Muffins/ Foccacia/ Chocolate Cherry Scones
Week 9
Morning Glory Muffins/ Chocolate Bread/ Brioche Bread