2 courses with the subject OBIB, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
OBIB 100Introduction to Baking Techniques and Ingredients Part 1 –3.5
After a comprehensive introduction to knife skills and food safety, students learn about equipment, baking tools and baking measurements. This course is designed to teach about ingredients and how they function, with a focus on sugar and fruit. Students will use a range of methods for preparing fruit desserts, progressing from sautéing techniques to complex fruit garnishes. This course has a comprehensive practice of sugar cookery to prepare classic and modern sugar confections. The course teaches basic decorating skills and how to use a pastry bag and cornet.
OBIB 110Introduction to Baking Techniques and Ingredients Part 2 –2.5
This course focuses on dairy and egg functions in the bakeshop with an emphasis on custards, frozen desserts and classic French pastries. The class will prepare dishes to practice each technique and build confidence and competence. The course teaches the art of plating techniques such as sauces, garnishes and plate composition that students can use throughout the program.
