CUL-1300 Baking Skills

Credits 3
This course is an introduction to producing baked goods and pastries. Students are introduced to the tools, techniques, and production methods found in a professional bakeshop. Students learn to apply math concepts such as scaling and converting measurements to recipes during the baking process. They explore functions of various ingredients, methods, and techniques used in recipes for baked goods and evaluate the quality of the final products. Students prepare a variety of baked goods including yeast breads, quick breads, cakes, cookies, custards, and frozen desserts. May also be taken as continuing education course CUL-630 Baking Skills.

Prerequisite(s): HSM-1550 and CUL-1100

Course Outcomes
1. Utilize basic baking terminology, tools, and specialized equipment in a professional bakeshop

2. Explain the functions of ingredients in baking and pastry recipes

3. Apply math skills used in baking and recipes

4. Describe the impact of mixing methods, leavening agents and make-up techniques, on the final product of professional baked goods.

5. Prepare a variety of baked goods and desserts, such as quick and yeast breads, pies and tarts with assorted fillings, meringues, cookies and brownies, frozen desserts, custards, cakes and icings

6. Evaluate the quality of a variety of artisanal and professionally-baked goods