Start Term
2026-2027
Course Title
Baking II
Course Code
TECA1600
Course Hours
60
Course Credits
2
Description
The Baking II course expands the students knowledge and skills and prepares them to work in a retail or industrial bakery. Students practice creating a variety of baked and dessert goods. Advanced bakery techniques are shared and practiced.
Upon course completion, students will be able to:
• Construct pies with appropriate crust and filling while being able to differentiate the filling methods.
• Produce puff and blitz pastry dough using proper roll-in and fold-in techniques.
• Cook sugar syrup to the seven different stages, avoiding crystallization.
• Produce pastry cream and baked custard.
• Examine the differences between a baked pudding and starch-thickened pudding.
