Baking I

Subject ID Classroom Hours Lab Hours Clinic Coop Or Shop Hours Credit Hours
CUL
160
1
4
0
3
Prerequisite:

DMA-030 and DRE-098 or ENG-110

Corequisite:

CUL 110

This course covers basic ingredients, techniques, weights and measures, baking terminology, and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.