Course Descriptions

Baking I

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This course covers basic ingredients, weights and measures, baking terminology, and formula calculations. Topics include yeast-raised products, quick breads, pastry dough, various cakes and cookies, and appropriate filling and finishing techniques. Upon completion, students should be able to prepare and evaluate baked products.

Course Name: 

CUL-160

Class Hours: 

1

Lab Hours: 

4

Clinical Hours: 

0

Credit Hours: 

3