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. Co-Requisites: CUL 110 Pre-Requisites: None Semester: Spring | Class Hours: | Lab Hours: 4 Total Credit Hours: 3