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Culinary Ladder · College

Baking and Pastry

Baker's percentages, lean, enriched and laminated doughs, pie dough, pâte sucrée and choux, crème anglaise and pastry cream, tempering chocolate, the sugar stages, and plated desserts.

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8 topics in 3 units. Builds on Heat and Cooking Methods. Leads to The Professional Kitchen. Not sure this is the right course? Find your rung.

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Unit 1 Doughs and Baker's Math

4 topics

Baker's percentages, lean, enriched and laminated doughs, and pastry doughs.

  1. Baker's Percentages
  2. Lean Doughs: Flour, Water, Salt and Yeast
  3. Enriched and Laminated Doughs
  4. Pie Dough, Pâte Sucrée and Pâte à Choux

Unit 2 Custards, Chocolate and Sugar

3 topics

Crème anglaise and pastry cream, tempering chocolate, and the stages of cooked sugar.

  1. Custards: Crème Anglaise and Pastry Cream
  2. Chocolate and Tempering
  3. Sugar Stages and Caramel

Unit 3 Plated Desserts

1 topics

Putting the parts together on a plate.

  1. Plated Desserts