CULA 1310 Fundamentals of Baking

3 (3 lecture hours) Credit Hour(s)

Fundamentals of Baking is an introduction to the basic principles of baking, including formula procedures, properties of baking ingredients, functions, and proper use of bakery equipment. Students will present yeast breads and rolls, pies, cakes, icings, basic pastry dough, and cookies using proper mixing methods and ingredients.
Student Learning Outcomes:
Upon completion of this course, students will be able to:

Describe and apply appropriate sanitation, health, and safety practices as they apply to baking and the pastry arts.
Perform the basic principles of baking.
Identify ingredients and equipment used in the production of baking.
Convert formulas and recipes to their proper yield according to serving needs.

This course is not designed for transfer to four-year universities. Students should check course recommendations with the college or university they intend to transfer to for a baccalaureate degree. The receiving institution always makes the final decision about the transferability of credits.