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Baking Pastry Principles and Practices

Course Code ICAM-102
Lecture hours per week
Lab hours per week 4
Course Availability: Open

In this section of program, students will be introduced to the fundamental ingredients, techniques and procedures used in the Bakeshop from both a theoretical and practical perspective. Areas covered will include measurements and formulas and understanding the functions of baking ingredients. Products to be produced will include cook’s desserts, yeast dough, quick breads, pastry dough and a variety of cakes, pies and flans.