2018-2019 Catalog & Student Handbook 
    
    Nov 22, 2019  
2018-2019 Catalog & Student Handbook [ARCHIVED CATALOG]

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CUL 160 - Baking I


Class Hours 1
Lab Hours 4
Clinical Hours 0
Work Experience 0
Credit Hours 3
Minimum State Prerequisites: None
Minimum State Corequisites: Take CUL 110 
Local Prerequisites: None
Local Corequisites: None

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.

College Transfer: N/A



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