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May 01, 2024
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Catalog 2021-2022 [ARCHIVED CATALOG]
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BAKE 109 Introduction to Baking10 credits
Students learn basic principles and theories of bakeshop operations and products. This course introduces the identification and use of tools and equipment and basic baking preparations and procedures in the operation of a professional kitchen.
Prerequisites: ABED 040 (or placement into MATH 087 or higher) and ABED 046 (or placement into ENGL 093 or higher)
Corequisites: BAKE 111 and BAKE 112
Course Outcomes
Upon successful completion of this course students will be able to:
- Demonstrate understanding of fundamental skills, concepts, theories, and techniques of baking
- Exhibit proper use of ingredients and equipment
- Demonstrate correct sanitation and product identification
- Apply methods to make various baked products
- Demonstrate professionalism and workplace procedures
Total Hours: 180 Theory (Lecture) Hours: 20 Guided Practice (Lab or Clinical) Hours: 160
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