Niagara College

Description:

The ability to produce a variety of baked goods is an essential skill for a professional chef. This course comprises hands-on practical baking labs that will enable you to develop the fundamental baking skills required in the hospitality industry, in accordance with 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 complete details. Participation in this lab requires a current food handling certification.