Niagara College

Description:

The production of breads and fermented products is long described in the history of the world and is one of the most basic of foods necessary for life. In this course, students will gain a working knowledge of the principles and production of laminated doughs for fermentation and pastry production. This course will also focus on the basic production methods for a variety of introductory cakes and pastries. This course has specific protocols relating to missed classes. Please refer to the Program Manual and Teaching and Learning Plan for full details.