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

Identify tools and equipment used in a commercial bakeshop and proper handling of these items to include safety, sanitation, and storage.
Articulate the function of baking ingredients
Produce yeast products, pastries, pies, cookies, and quick breads.
Identify the math computation to follow a standard recipe/formula utilizing weight measurement and proper scaling (Computation Component).

Prerequisite: None
Corequisite: FAB 102

Graded: Letter Grade