Courses & Programs

Baking Theory and Practice

COURSE CODE: CUL 110

CREDITS: 3

PREREQUISITES: Prerequisite: Eligibility for both MTH 085 and ENG 095

The fundamental principles and procedures for preparing baked goods, pastries, and desserts. Proper mixing and baking techniques, weights and measures, recipe conversion, terminology, function of ingredients, and baking science. Preparation and analysis of cookies, cakes, butter creams, icings, quick breads, yeast breads, and pastries. Appropriate for in-service professionals as well as cooks and students who desire further training in baking techniques. Lecture, demonstration, and laboratory methods insure that a firm base in both theory and practice of the baking arts is acquired.Prerequisite: Eligibility for both MTH 085 and ENG 095