Pastry I: The Baker
The basic fundamentals of baking will be covered in this course designed to teach students the science behind baking techniques. Quick breads, biscuits, pies and yeast breads will all be covered. The importance of measurements and culinary math will be emphasized.
This class is being taught by Eslie McDermott – classically trained at Le Cordon Bleu College of Culinary Arts. Chef McDermott brings to this class her professional experience catering, preparing food for local restaurants and teaching at Bradford Hall Career Institute.
Time: Monday, October 16, 6-8:30 pm
Time: Monday, November 13, 6-8:30 pm