BAKE 109 Introduction to Baking

10 credits

Students learn basic principles and theories of bakeshop operations and products. This course introduces the identification and use of tools and equipment and basic baking preparations and procedures in the operation of a professional kitchen.

Prerequisites: ABED 40 or AHSE 56 (or placement into MATH 87 or AHSE 66 or higher) and ABED 46 (or placement into ENGL 93 or higher)

Corequisites: BAKE 111 and BAKE 112

Course Outcomes
Upon successful completion of this course students will be able to:

Demonstrate understanding of fundamental skills, concepts, theories, and techniques of baking
Exhibit proper use of ingredients and equipment
Demonstrate correct sanitation and product identification
Apply methods to make various baked products
Demonstrate professionalism and workplace procedures

Total Hours: 180 Theory (Lecture) Hours: 20 Guided Practice (Lab or Clinical) Hours: 160