CUL 150 - Baking & Pastry Foundations I

Course Description

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: Understand the theory and practice of basic baking techniques Understand the science of ingredient interaction in baking Practice and demonstrate a proficiency in accurate weighing and measuring (scaling) of wet and dry ingredients Practice and demonstrate a proficiency in proper mixing of ingredients Practice and demonstrate a proficiency in basic baking skills Practice and demonstrate a proficiency in production of various baked goods Practice and demonstrate the ability to assemble and decorate a variety of baked goods and pastries

Credit Hours: 3
Lecture Hours: 2
Lab Hours: 2

Course Prerequisites: MAT 040