CUL 160 Baking I
This course covers basic ingredients, techniques, weights and measures, baking terminology, and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.
Course Information
Course ID:
CUL 160
Class:
1
Lab:
4
Credit:
3
Work Ex/Clinical:
0
Prerequisite:
None
Co-requisite:
State: CUL 110
Course Availability:
Fall