BAKE 112 Savory Baking

3 credits

This course introduces savory applications in baking as they pertain to a pastry café or catering operation. Students will learn a variety of culinary applications and techniques, including sandwiches, egg cookery, salads and dressings, knife skills, and filled dough items.

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 109 and BAKE 111

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

Develop knife skills and preparation of savory fillings and grab and go items
Prepare doughs and fillings for baked or cooked applications
Develop production skills from the preparation of items for sale
Demonstrate knowledge of sanitation and food safety as they relate to food production

Total Hours: 50 Theory (Lecture) Hours: 10 Guided Practice (Lab or Clinical) Hours: 40