CUL-125

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Foundations/Professional Baking-Baking I

Culinary Undergraduate Humanities, Business, & Social Sciences

Subject code

CUL

Course Number

125

Credits

Course Long Title

Foundations/Professional Baking-Baking I

Academic Level

Undergraduate

Description

This fundamental course in baking includes instruction and practice in sanitation; safety; tools; equipment; basic baking principles; recipes; recipe conversions; weights and measures; yeast doughs; artisan breads; quick breads; doughnuts; fritters; pancakes; waffles; basic syrups; creams; sauces; pastry basics; and pies. 2/3/0