CULN 150 - Fundamentals of Baking

Description
CULN 150 is an introduction to the fundamental concepts, skills, and techniques of basic baking. Special emphasis is placed on the study of ingredient functions, product identification, weights, measures, and proper use and maintenance of bakeshop tools and equipment. Students are assigned to stations each day and are required to apply the basic baking concepts and techniques in preparing items such as quick breads, yeast breads, rolled-in dough, pâte à choux, pies, cakes, cookies, puddings and pastry creams.
Credits
5
Recent Professors
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Recent Semesters
Fall 2019, Spring 2019, Fall 2018, Spring 2018, Fall 2017
Offered
MTuWTh
Avg. Class Size
16
Avg. Sections
2