CUL 150 - Baking and Pastry Foundations I
Students are introduced to the principles of baking, and to the skills and techniques needed for production of baked goods and pastries for commercial foodservice. Topics include planning, selecting ingredients, scaling, mixing, baking, assembling, and decorating. Students will practice hands-on development of these skills in a professional kitchen.
Upon successful completion of this course, students should be able to:
Demonstrate an understanding of the theory and practice of basic baking techniques.
Demonstrate an understanding of the science of ingredient interaction in baking.
Demonstrate a proficiency in accurate weighing and measuring (scaling) of wet and dry ingredients.
Demonstrate a proficiency in proper mixing of ingredients.
Demonstrate a proficiency in basic baking skills.
Demonstrate a proficiency in production of various baked goods.
Demonstrate the ability to assemble and decorate a variety of baked goods and pastries.
Lecture Hours: 2
Lab Hours: 2
Course Prerequisites: MAT 040