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
- Co-requisites:
CUL-110