hsiang jung chu

hsiang jung chu

Culinary & Food Service Management
LaSalle College Vancouver

Intro to Baking

introduced to the fundamental concepts, skills and techniques of baking. Special significance is placed on the study of ingredient functions, product identification and weights and measures as applied to baking. Lectures, demonstrations, production, tasting and testing, students learn yeast-raised dough mixing methods, pie dough, quick dough, cookie dough, and product finishing techniques.

Final Portfolio part1

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Final Portfolio part2

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