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Sep 19, 2024
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Catalog 2017-2018 [ARCHIVED CATALOG]
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CULA 127 Introduction to Baking9 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
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