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Apr 19, 2024
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Catalog 2015-2016 [ARCHIVED CATALOG]
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CULA 127 Introduction to Baking12 credits
The student will learn baking basics and theories including preparation of doughs such as tart, pie, cookies, rolled-in doughs, basic yeast leavened doughs, pastry, restaurant desserts, and basic finishing techniques.
Prerequisites: CULA 128 or instructor permission.
Quarters Offered: Fall, Winter, Spring
Global Outcome(s)
This course teaches to the global outcome of Critical Thinking.
Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:
- Demonstrate fundamental skills, concepts and techniques of baking
- Exhibit proper use of ingredients, sanitation, equipment and product identification
- Prepare quality yeast raised products, quick, breads, cakes and icings, pastries, pies and cookies on a consistent basis
- Prepare creams, custards, pudding, restaurant desserts and related sauces
- Demonstrate the importance of plating and presentation of restaurant desserts
- Demonstrate employability and planning on a daily basis
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