Catalog 2016-2017 
    
    May 25, 2018  
Catalog 2016-2017 [ARCHIVED CATALOG]

CULA 127A Introduction to Baking Part I

6 credits
The student will learn baking principles and theories including preparation of doughs such as, tart, pie, cookies, rolled-in doughs, basic yeast leavened dough’s, pastry, restaurant desserts and basic finishing techniques.

Prerequisites: ABED 040  and ABED 046  or equivalent placement scores

Corequisites: CULA 128  

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, and cookies on a consistent basis
  • Demonstrate the importance of plating and presentation of restaurant desserts
  • Demonstrate employability and planning on a daily basis