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Apr 19, 2024
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Catalog 2016-2017 [ARCHIVED CATALOG]
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CULA 127B Introduction to Baking Part II6 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
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