CUL 260 Baking II

Lecture: 1 Lab: 4 Clinic: 0 Credits: 3

This course is designed to further students’ knowledge in ingredients, weights and measures, baking terminology and formula calculation. Topics include classical desserts, frozen desserts, cake and torte production, decorating and icings/glazes, dessert plating and presentation. Upon completion, students should be able to demonstrate pastry preparation, plating, and dessert buffet production skills.

Pre-requisite(s): C or better in CUL 110 and CUL 160.
Course is typically offered in Spring.
Student Learning Outcomes (SLOs)
At the completion of the course, the students should be able to do the following:

Apply advanced mathematical skills using baking percentages to prepare baked goods.
Prepare sour dough starters to achieve the desired bread product.
Demonstrate proper scaling/measuring of ingredients to produce sellable products.
Assemble laminate doughs according to industry standards.
Prepare classic European desserts according to industry standards.
Prepare custards to achieve desired texture of the product.