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Information for lesson "Baking & Pastry Skill Development"
Description: An introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries, with an emphasis on fundamental production techniques and evaluation of quality characteristics. Topics include bread fermentation and production, ingredient functions, and custard ratios and preparations.
Resources: Open Courseware from Adam Smith College, Georgia Organics, The Chef's Academy, MIT, Atlantic Cape CC, Manage Your Bar, UC Berkeley, Stanford along with many of the World's finest University's.
Professors: Michael Williams
Interested in Mentoring? We are looking for mentors/teachers who are amateurs or professionals in every field. Drop me a line at mike @ worldmentoringacademy . com (in subject line "teaching course")