Description:

The ability to produce a variety of baked goods is an essential skill for a professional chef. This course is comprised of hands on practical baking labs that will allow you the ability to develop the fundamental baking skills required in the hospitality industry according to ministry standards. You will build a good basic foundation to produce a variety of bread, cookies, pastries and pies. This course has specific protocols relating to missed classes. Please refer to the Program Manual and Teaching and Learning Plan for full details. Participation in this lab requires current food handling certification.