OHIP 100Introduction to Pastry & Baking – The quality3.5
of our baking and desserts can benefit from using ingredients that are more natural, unprocessed and whole. In this course, we convert conventional baking recipes to alternatives featuring whole-grain flours and less-refined sweeteners, without sacrificing taste or texture. You will also prepare baked goods and desserts that meet special dietary needs, such as vegan, gluten-free and dairy-free. We will explore the art and science of baking, and focus on yeasted breads, quick breads, pizza and focaccia.
- Subject
- OHIP
- Credits (min)
- 3.5
- Credits (max)
- 3.5
- Credit unit
- Credit Hours
- Type
- course
- Edition
- 2025-2026
- Source
- www.ice.edu