Laboratory in the Culinary Arts: Baking
MET ML 699
In this introductory course in the pastry arts, students will learn the history and fundamentals of baking through lecture, demonstration, and full, hands-on participation. Topics covered will include, but are not limited to: the characteristics and function of ingredients; how to properly scale and measure ingredients; and preparing classic pastries such as puff pastry, Paris-Brest, kouign amann, brioche, pavlova, biscotti, roulade, clafoutis, chocolate babka, dacquoise, charlottes, fresh fruit galettes, Victoria sponges, and financiers.
FALL 2023 Schedule
Section | Instructor | Location | Schedule | Notes |
---|---|---|---|---|
O1 | Sciarappa | ROOM | ARR TBD-TBD | On-line course |
SPRG 2024 Schedule
Section | Instructor | Location | Schedule | Notes |
---|---|---|---|---|
E1 | Sciarappa | ARR TBD-TBD | 7-week online class, March 18 - May 1. On-line course |
Note: this course was also offered during Summer Term
Note that this information may change at any time. Please visit the Student Link for the most up-to-date course information.