CULN 150 : Fundamentals of Baking

Credits

5

Class Hours

1 lecture, 2 lecture/lab, and 9 lab

Prerequisites

“C” or higher in CULN 130.

Semester Offered

Spring

Description

This course is an introduction to the fundamental concepts, skills, and techniques of basic baking. Special emphasis is placed on the study of ingredient functions, product identification, weights, measures, and proper use and maintenance of bakeshop tools and equipment. Students identify the basic baking concepts and techniques in preparing items such as quick breads, yeast breads, pies, cakes, cookies, dessert sauces, custards, and creams.