CULA 127 Introduction to Baking

9 credits

The student will learn baking basics and theories including preparation of doughs such as tart, pie, cookies, rolled-in doughs, basic yeast leavened doughs, pastry, restaurant desserts, and basic finishing techniques.

Prerequisites: CULA 116 and CULA 128 or instructor permission

Quarters Offered: Fall, Winter, Spring

Global Outcomes:
This course teaches to the global outcome of Critical Thinking.

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 yeast raised products, quick, breads, cakes and icings, pastries, pies and cookies 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

Total Hours: 160 Lecture Hours: 20 Lab or Clinical Hours: 140