Catalog 2016-2017 
    
    Apr 21, 2018  
Catalog 2016-2017 [ARCHIVED CATALOG]

CULA 127B Introduction to Baking Part II

6 credits
The student will learn baking principles and theories including preparation of various cakes, pies, muffins, icing, beginning cake decoration, beginning chocolate, restaurant desserts and basic finishing techniques.

Prerequisites: CULA 127A  

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 cakes, pies, and muffins 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