Jun 18, 2018  
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CUL 200L - Baking Principles


A comprehensive course covering baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work.  Balancing theory and practice, students will obtain both the understanding and performance abilities they need to progress and develop in a successful baking career.

Prerequisite- Corequisite
Prerequisite:  BHM 110 Sanitation and Safety

Credits: 2
Hours
4 Laboratory Hours
Course Profile
Learning Outcomes of the Course:

Upon successful completion of this course the student will be able to:

1.  Understand the baking profession.
2.  Acquire and perform basic professional skills:  bakeshop math and sanitation.
3.  Utilize baking and pastry equipment.
4.  Acquire and demonstrate competency in:

  • basic baking principles
  • yeast doughs
  • artisan breads
  • lean yeast doughs
  • rich yeast doughs
  • quick bread
  • doughnuts, fritters, pancakes, and waffles
  • basic syrups, creams, and sauces
  • pies
  • tarts and special pastries
  • specialty cakes, gâteaux, and torten
  • cookies
  • custards, puddings, mousses, and soufflés
  • frozen desserts
  • fruit desserts
  • dessert presentation
  • chocolate
  • marzipan, nouogatine, and pastillage
  • sugar techniques




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