Supervised seminar for group study of selected topics.

A puddle of inedible chocolate chip sludge that refuses to be pried from the pan, which is probably for the best. A cake whose texture can only be likened to a sponge: not in a good way. A gummy loaf of bread that even peanut butter and jelly cannot save. If these baking disasters are reminiscent of your own encounters with the oven, this course is for you. In this course, we will be learning how to tackle a variety of baked goods, paying special attention to the fundamental techniques, and basic science behind ingredient selection, which will allow you to leave this class confident in your ability to create satisfying desserts worthy of being shared.

Repeat Rules