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 offered in Fall, Spring, and Summer.