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.