This course presents the basic principles of baking for foodservice establishments. This is a foundations course which includes terms, equipment, and an introduction to the basic mechanics of the pastry kitchen. Topics covered include the identification, production, and evaluation of quick breads, cookies, macarons, meringues, pate a choux, pastry cream and pies. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.