CUL 114 - Baking

Corequisite: CUL 111 and CUL 115

Students cover the fundamental concepts, skills and techniques involved in the art and science of baking. Focus is placed on accurate measurement, weighing, mixing, baking, and finishing baked goods. Quick breads, yeast breads, cookies, cakes, laminate doughs, puddings, pastry creams, frozen desserts, dessert sauces and restaurant desserts are produced. The process of ordering, planning, sanitation and marketing of commercial restaurant and/or hotel bakeshop are covered.

Credits: 4

Lab Hours: 2.00
Lecture Hours: 3.00
Credit Type: CR

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