Introduction to Baking is an extensive course that covers the basic trade principles, ingredients and tools used in the modern bakeshop. The student will learn the principles of baking, and apply them to prepare and present a variety of items such as yeast products, cookies and quick breads, as well as pies and fillings. This course is one of the series of courses which, when taken together, will prepare the student to write the first period apprenticeship exam and/or complete the Culinary Arts Diploma Program.