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