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Apr 29, 2024
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Catalog 2022-2023 [ARCHIVED CATALOG]
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BAKE 112 Savory Baking3 credits
This course introduces savory applications in baking as they pertain to a pastry café or catering operation. Students will learn a variety of culinary applications and techniques, including sandwiches, egg cookery, salads and dressings, knife skills, and filled dough items.
Prerequisites: ABED 40 (or placement into MATH 87 or higher) and ABED 46 (or placement into ENGL 93 or higher)
Corequisites: BAKE 109 and BAKE 111
Course Outcomes
Upon successful completion of this course students will be able to:
- Develop knife skills and preparation of savory fillings and grab and go items
- Prepare doughs and fillings for baked or cooked applications
- Develop production skills from the preparation of items for sale
- Demonstrate knowledge of sanitation and food safety as they relate to food production
Total Hours: 50 Theory (Lecture) Hours: 10 Guided Practice (Lab or Clinical) Hours: 40
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