This course compares different yeast products, discusses the steps of yeast dough production, mixing, fermentation, and baking.
- Teacher: Chef William Tillinghast
This course discusses the characteristics and production methods of quick breads and pies, including biscuits, muffins, loaf cakes, and doughnuts.
- Teacher: Chef Daniel Lisman
This course lists and describes cookie characteristics, discusses preparation fundamentals and basic decorating techniques
- Teacher: Chef Jawara Robinson
This course covers cake-mixing methods, cake preparation fundamentals, assembling and icing, and decorating techniques.
- Teacher: Chef Daniel Lisman
This course covers the preparation of custards, puddings, bavarians, mousses, souffles, and frozen dessert.
- Teacher: Chef Daniel Lisman