Build the foundation for baking and pastry and gain an understanding of the science and methods in baking and apply it in a
hands-on setting. Participants will start with quick breads, scones and biscuits and then work with laminated doughs and
bread applications such as such as lean, fortified and yeast doughs.
This class will meet for a total of 50 hours from 6:00 p.m.-11:00 p.m. on Wednesday and Thursday evenings beginning on Tuesday, April 4 to Wednesday, May 2, 2017.