CUL-160
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.
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Prerequisite:
None
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Corequisite:
CUL-110
| Class Hours | 1 |
|---|---|
| Lab Hours | 4 |
| Clinic, Coop, or Shop Hours | – |
| Credit Hours | 3 |