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