Class Description
Students will build on prior cooking class skills. They will practice making doughs for items like breads, pasta, pie, biscuits, scones, pizza, cinnamon rolls, etc. Some classes they will have time to make the recipe and bake it in class. Other times they will take their dough and recipe with them to finish their item at home.
Are there any Prerequisites?
No
Class Supply Fee
$ 55
What class supplies do parents need to provide?
Yes. Students must supply these items to each class: apron, small pizza cutter, pastry dough blender, rolling pin(metal best but wood okay (soap issue), stainless steel pastry bench scraper (no plastic ones), bakers hat or hair net or clips for hair to be contained, transportation container for utensils, 3 inch mesh strainer/sifter with handle, 3 plastic freezer bags each week (a quart, a gallon and a 2 gallon size), one plastic sheet protector each week for recipe
Will homework be required for this class?
No
Additional Info:
1. Students will encounter allergy items. Recipes are not changed for allergies.
2. Pork products are not allowed - during class or in competition.
3. Students must bring a freshly cleaned apron to class each week.
4. Students will need hair pulled back. No free moving hair to get in food, fire, or equipment.
5. Items must be labelled with students' names.
6. Items must be clean when brought to class. And cleaned when they arrive home.
7. Students may work separately or in teams depending on the recipe we are doing for that class.
If as a team, they will divide their finished items to take home.
| Fee | Amount |
| Class Supply Fee | $55.00 |
| Total: | $55.00 |