CULA 1310 - Fundamentals of Baking

Credit hours: 3

Prerequisites: CULA 1200 - Sanitation and Food Safety

Course Description:
Fundamentals of baking is an introduction to the basic principle of baking including formula procedures, properties of baking ingredients, and functions and proper use of bakery equipment. Students will present yeast breads and rolls, pies, cakes, icings, basic pastry dough, and cookies using proper mixing methods and ingredients.

Student Learning Outcomes:
Students will be able to:

Describe and apply appropriate sanitation, health and safety practices as they apply to baking and the pastry arts.
Describe properties and functions of the basic ingredients used in baked goods. Define and describe the effects of heat on food and the methods of heat transfer.
Weigh and measure ingredients used in baking. Convert formulas to meet production needs and equipment capacities
Identify and demonstrate the appropriate preparation (mise en place), mixing, and make-up of baking ingredients and products such as cakes, quick breads, yeast breads, cookies and variety of custards; select the appropriate equipment to perform each of the tasks. Evaluate the final product using bakery quality standards.