Catalog 2016-2017 
    Mar 19, 2018  
Catalog 2016-2017 [ARCHIVED CATALOG]

CULA 127 Introduction to Baking

9 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