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