CUL 280B - Principles of Quantity Baking

Credits: 3

Description
This course will emphasize fundamental baking and pastry production techniques used in wholesale and/or retail bakeries. The student will participate in the production of scratch baking and commercial product usage. Group practice skills in team building and communication will be covered. American and European style pastry products will be featured. Baker’s percentages and conversion will be emphasized.

Student Learning Outcomes

Produce dessert components using the proper baking methodologies.
Produce restaurant quality desserts.
Compare and contrast American and European style pastry products.
Compute conversions using baker’s percentages.

Prerequisite: CUL 125 and FAB 102