CUL 160 - Baking I

3 Credit Hour(s)

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.

Contact Hours: 5
Class Hours: 1
Lab Hours: 4
Pre/Corequisites: CUL 110
Semester(s) Offered: S