Baking I

Catalog description

Class Hours: 1 Lab/Discussion: 8 Credits: 4 Prerequisite: CULN 121 Corequisite: none Restriction: Enrolled in the Culinary Arts Program. Description: Covers the basic concepts, standards, and practices involved in professional baking and pastry production. Examines the preparation, techniques, and mixing methods used to produce a variety of baked and pastry goods to include yeast products, pies, basic cakes, custards, French pastries, dessert sauces, and plating techniques. Focuses on proper scaling, formula writing, conversions, and usage of professional baking equipment. Cross-Listed: No