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Baking and PastryC0007500

Credits: BUHS 4, Sending Schools 1

Duration: Semester

Grades: 10-12

This course is for those interested in an introduction to the baking process.  Beginners will learn how to measure in Standard volume units, follow a recipe, use kitchen equipment and use their hands to make a finished product.  Experienced bakers will learn about chocolate, pastries and bread dough.  Students will learn how ingredients such as sweeteners, fats, eggs, flour, flavorings and leavening agents affect the appearance, flavor, and texture of the baked product.  If after taking this course, the student desires a more formal introduction to the world of culinary, we recommend Culinary Arts II.


Intro to Culinary Arts



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