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.
NOTE: Proposed program delivery, at the Culinary and Event Center facility, is pending approval by the Middle States Commission on Higher Education.
Prerequisite: BHM 110 Sanitation and Safety
4 Laboratory Hours
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
- tarts and special pastries
- specialty cakes, gâteaux, and torten
- custards, puddings, mousses, and soufflés
- frozen desserts
- fruit desserts
- dessert presentation
- marzipan, nouogatine, and pastillage
- sugar techniques
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