![\"\"](\"\/baking\/images\/logo_sdce.gif\"){kind=logo}
I recently began a class at the local Community College. Even if your not interested in Baking you really should check out the offerings of the College system. Many of the classes are free or have a nominal fee.<\/p>\nI recently began a class at the local Community College. Even if your not interested in Baking you really should check out the offerings of the College system. Many of the classes are free or have a nominal fee.<\/p>\n
Professional Bakeshop Skills Class covers information from baking theory and techniques to hands-on production techniques. Prepare doughs and bread, cakes and icings, cookies, custards, pastries, mousses, frozen and fruit desserts. Its an 18 week class – with one week off for spring break. This is the first 100 hours in a two-part baking program the school offers.<\/p>\n
Tomorrow is cookies and we will be making Almond Hazelnut Biscotti, Coconut Macaroons, Oatmeal Coconut Jam Bars, Spritz Rings<\/em> and Vanilla Roll-Out Cookies<\/em>.<\/p>\n Heres whats planned for the course:<\/p>\n February 4<\/strong>: Cookies<\/a><\/p>\n February 11<\/strong>: Quick Breads<\/a>: Muffins, Scones, Biscuits<\/p>\n February 18<\/strong>: Pies\/Strudel<\/a>: Fruit and Cream Pies, Strudel<\/p>\n February 25<\/strong>: Tarts\/Quiche<\/a>: Sweet and Savory Tarts and Quiches<\/p>\n March 4<\/strong>: no class<\/p>\n March 11<\/strong>: Cheesecake\/Souffle<\/a>: Cheesecakes and Souffles<\/p>\n March 18<\/strong>: Mousses\/Creams<\/a>: Fruit and Chocolate Mousse, Lemon Curd, Pastry Cream<\/p>\n March 25<\/strong>: Sauces<\/a>: Caramel, Chocolate, Vanilla and Fruit Sauces<\/p>\n April 1<\/strong>: No Class: Spring Break<\/p>\n April 8<\/strong>: Meringues<\/a>: Cookies, Icings, Marshmallows<\/p>\n April 15<\/strong>: Custards<\/a>: Crem\u00e8 Brulee, Rice Pudding, Panna Cotta<\/p>\n April 22<\/strong>: Fruit Desserts<\/a>: Poaching, Baled Seasonal Fruit Desserts<\/p>\n April 29<\/strong>: Bread: Lean Dough<\/a>: Baguettes, Rolls<\/p>\n May 6<\/strong>: Bread: Rich Dough<\/a>: Brioche, Challah<\/p>\n May 13<\/strong>: Bread: Flat Breads<\/a>: Pita, Focaccia<\/p>\n May 20<\/strong>: Bread: Laminated Dough<\/a>: Puff Pastry, Croissants<\/p>\n\nJanuary 28<\/strong>: Orientation: rules, regulations, safety sanitation, equipment ID, ingredient ID and palate development.<\/p>\n