2021-2022 Catalog and Student Handbook 
    Dec 05, 2023  
2021-2022 Catalog and Student Handbook [ARCHIVED CATALOG]

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CUL 125 - Principles of Baking

Credits: 3
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
  1. Demonstrate the use of standard bakeshop equipment and cultivate the basic principles of baking.
  2. Produce assorted yeast doughs and laminated doughs.
  3. Construct assorted quick breads, pies, cookies and basic pastries.
  4. Compare and contrast different leavening agents and their usage.

Prerequisite: CUL 110  with C- or higher; and FAB 102  

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