|
|
Oct 04, 2024
|
|
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
Add to Portfolio (opens a new window)
|
|
|