CUL-160 – Baking I

Credit Hours: 3.00

Course Description

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.

Classroom Hours: 1.00

Lab/Shop Hours: 4.00

Clinical Hours: 0.00