Skip to main content

Baking I

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.

Course Name
CUL-160
Class Hours
1
Lab Hours
4
Clinical Hours
0
Credit Hours
3

If you are using assistive technology and cannot access this information, please contact the webmaster to request an alternative format.