CUL 125 - Principles of Baking

Credits: 3

Description
This course will cover baking ingredients, use of equipment, proper storage and sanitation methods. Students will learn how to produce yeast products, pastries, pies, cookies and quick breads.

Student Learning Outcomes

Demonstrate the use of standard bakeshop equipment and cultivate the basic principles of baking.
Produce assorted yeast doughs and laminated doughs.
Construct assorted quick breads, pies, cookies and basic pastries.
Compare and contrast different leavening agents and their usage.

Prerequisite: CUL 110 with C- or higher; and FAB 102
Corequisite: None

Graded: Letter Grade