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.

  • Prerequisite:
  • Corequisite:
Class Hours 1
Lab Hours 4
Clinic, Coop, or Shop Hours
Credit Hours 3