CUL 195 — Basic Baking
Examines the basic principles of the baking science. Prepares a variety of baked goods including cookies, yeast and chemically leavened doughs, pies, tarts, and accompanying sauces. Explains the safe use and care of equipment found within the bakeshop. Lecture: 2 credits (30 contact hours). Lab: 2 credits (60 contact hours).
Part of
- Advanced Catering - Certificate
- Advanced Culinary Arts - Certificate
- Advanced Food and Beverage Management - Certificate
- Baking - Certificate
- Catering - Certificate
- Catering and Personal Chef - Diploma
- Culinary Arts - Certificate
- Culinary Arts - AAS
- Culinary Arts - Diploma
- Farm to Table - Certificate
- Food and Beverage Management - Certificate
- Food and Beverage Management - Diploma
- Fundamentals of Culinary Arts - Certificate
- Professional Baking and Pastry Arts - Certificate