Nov 23, 2020  
2017-2018 Catalog 
    
2017-2018 Catalog [ARCHIVED CATALOG]

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. Pre-requisite(s): DRE 098  or EFL 074,  EFL 084,  and EFL 094  and DMA 010,  DMA 020,  DMA 030,  DMA 040,  and DMA 050 . Co-requisite(s): CUL 110  and CUL 110A.