CUL-125 Baking Foundations 1

This course is an introduction to the professional bakeshop and the fundamentals of baking. Students learn proper usage of bakeshop tools and equipment. They study ingredients and learn their functions in a formula. They gain a working knowledge of methods such as creaming, blending, foaming, meringues, basic quick breads, yeast bread, batters, cookies, custards, mousses, and pies. Students will take a practical assessment to demonstrate proficiency with bakeshop skills. Additional expenses may include supplies, equipment, and/or uniforms.
Class Meets 6 hrs lab

Corequisites CUL-115

Gen. Ed. Course No
Mass Transfer Course No
Credits: 4