CUL-1300 Baking Skills

Credits 3
An introductory course in the principles of baking, with emphasis on bakeshop ingredients, their function, measurement, and scaling. Scratch baked items to include quick bread and muffins, yeast bread, cookies, danish pastries, and assorted pies.
Prerequisite(s): HSM-1550 and CUL-1100.
1 class/4 lab hours.
Course Outcomes

Demonstrate the basic functional use of bakery equipment.
Select the methods involved in successful baking.
Demonstrate the proper usage of various baking ingredients.
Prepare a variety of baked items, including quick and yeast breads, pies, cookies, and basic cakes.