CUL3041B1 — Introduction to Baking
This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics included yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes, 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. ***** Required Materials and Supplies: Student will need a hat, apron/smock, slip resistant closed toe shoes.