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Dec 30, 2024
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2023-2024 Catalog [ARCHIVED CATALOG]
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CUL 160 Baking I Lecture: 1 Lab: 4 Clinic: 0 Credits: 3 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.
Co-requisite(s): CUL 110 Course is typically offered in Fall, Spring, and Summer. Student Learning Outcomes (SLOs) At the completion of the course, the students should be able to do the following:
- Apply mathematical skills using baking formulas to prepare baked goods.
- Select the proper ingredients, based on food science principles.
- Prepare baked goods to achieve the desired products.
- Demonstrate proper mixing methods according to industry standards.
- Select product specific equipment to ensure proper end product is produced.
- Prepare sellable products based on industry standards.
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