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CUL 160 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 Information

Course ID:

CUL 160

Class:

1

Lab:

4

Credit:

3

Work Ex/Clinical:

0

Prerequisite:

None

Co-requisite:

State: CUL 110

Course Availability:

Fall