CUL-225 Baking and Pastry

This course is designed to give students an understanding of the terminology and procedures involved in the successful operation of the bakeshop. Emphasis will be placed on the importance of developing the skills of proper production as well as ingredient identification, recipe conversions, accurate measurements, and the chemical changes associated with successful baked products. This course may be repeated more than once.

Credits

1

Department

• Business

Semesters Course Will Be Offered

• Fall

For more detailed course information view the Course Outline

CUL 225: Baking and Pastry

Department

Business

Course Description

This course is designed to give students an understanding of the terminology and procedures involved in the successful operation of the bakeshop. Emphasis will be placed on the importance of developing the skills of proper production as well as ingredient identification, recipe conversions, accurate measurements, and the chemical changes associated with successful baked products. This course may be repeated more than once.

Credit Hours

1

Contact Hours

Lecture	0
Lab	2
Other	0

Grading Scheme

Letter

Semester(s) Course Will Be Offered

Fall

Course Learning Outcomes

1. Identify quality standards of bakeshop products
2. Produce properly made bakeshop goods
3. Apply available and emerging technologies

Topic Outline

1. Chocolate work
2. Cakes and cake decorating
3. Candy Making
4. Artisan Bread
5. French cookies and pastries