Course Description and Rationale:
Bakeshop One is a three week course of Breads and Breakfast Pastries. Labs are held at the LaBrioche or National Life Bakeshop from 8:00 am until 1:00 pm. Lectures are scheduled at 7 School Street or National Life 6:30 am until 8:00 am. During this course, students are introduced to the fundamentals of production baking. Through in-class assignments, lectures, discussions, and out of class assignments, students will learn the essentials for being successful production bakers. Course topics include bread and breakfast pastry production.
Students of culinary arts must be introduced to the procedures, equipment and theory of baking. The skills learned in this class will serve as a foundation for the second year pastry class and will allow students to explore the possibility of concentrating their career in the baking and pastry arts. Whether you are interested in pursuing a career in baking or not, the skills learned in this class will assist you in becoming a well-rounded chef. The bakeshop is a great environment to learn how to pace the speed of your work, sequence multiple related tasks, and gain confidence in your overall cooking abilities.
For my own thoughts about this class please feel free to look at my post under the “Baking 1″ category