CUL 160 Baking I
This course covers basic ingredients techniques weights and measures baking terminology and formula calculations. Topics include yeast/chemically leavened products laminated doughs pastry dough batter pies/tarts meringue custard cakes and cookies icings glazes and basic sauces. Upon completion students should be able to demonstrate proper scaling and measurement techniques and prepare and evaluate a variety of bakery products.
Prerequisite
None