CULA 1310 - Fundamentals of Baking

3 sem hrs cr

Fundamentals of Baking is an introduction to the basic principles of baking, including formula procedures, properties of baking ingredients, and functions and proper use of bakery equipment. Students will present yeast breads and rolls, pies, cakes, icings, basic pastry dough, and cookies using proper mixing methods and ingredients.   Prerequisite: CULA 1200  

In rare and unusual circumstances, a course prerequisite can be overridden with the permission of the Department Lead for the discipline.  

Transfer (UT) or Non-Transfer Course (UN): UN

Students will be able to…

• describe and apply appropriate sanitation, health, and safety practices as they apply to baking and the pastry arts.
• describe properties and functions of the basic ingredients used in baked goods.
• define and describe the effects of heat on food and the methods of heat transfer.
• weigh and measure ingredients used in baking.
• convert formulas to meet production needs and equipment capacities.
• identify and demonstrate the appropriate preparation (mise en place), mixing, and make-up of baking ingredients and products such as cakes, quick breads, yeast breads, cookies and variety of custards; select the appropriate equipment to perform each of the tasks; and evaluate the final product using bakery-quality standards.