CUL 160 Baking I
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.
Credits
3
Class:
1
Lab:
4
Distribution
Culinary ArtsOffered
(S)