This course offers the Advanced Foods student an opportunity to concentrate on baking skills and the careers associated with this area of foods. A study of ingredients and their functions will provide the background for units on quick breads of all kinds, as well as plain and fancy yeast breads. Other topics covered will be cakes and cookies, pies and pastries, and other specialty desserts. Lab experiences will emphasize experimentation and recipe modifications. Students will learn to evaluate products made in class by improving their sensory evaluation skills. Consumer skills will be emphasized in a comparison of home prepared baked products to convenience items. Open to grades 9-12
Pre-Requisite: Students must have taken and passed Orientation to Foods and Nutrition in order to be enrolled in this class.