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PCA-106 Fundamentals of Baked Goods And Desserts

2 credits


This course introduces students to the fundamentals of baking to include pastry, fruit desserts, custards, puddings, quick breads, cookies and yeast products. Students will hone their theoretical understanding of the preparation, customization and service of muffins, scones, biscuits and fresh breads.


Prerequisite(s):

  • Admission to the Culinary Arts Program.

For more information visit our timetable

For information about transferability: BCTransferGuide.ca