Fundamentals of baking including dough, quick breads, pies, cakes, cookies, and tarts. Instruction in flours, fillings, and ingredients. Topics include baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the evaluation of baked products.Successful completers should be able to identify and explain baking terms, ingredients, equipment, and tools; scale and measure ingredients; convert and cost recipes; operate baking equipment and tools; prepare yeast products, quick breads, pies, tarts, cookies, various cakes, icings, and demonstrate fundamental decorating techniques; and produce commercially acceptable baked products.This is a non-credit course and eligible for a Senior Citizen discount.