CULA110 Baking and Pastry Production
This foundations course presents the basic principles of baking for food service establishments. Students will be introduced to terms, equipment, and the basic mechanics of the baking and pastry kitchen. Topics covered include the identification, production, and evaluation of yeast leavened products, quick breads, pies, tarts, cookies, and basic cakes. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Restricted to Culinary Students.
Prerequisite
CULA105
Lecture/Lab Ratio
1:4
Notes
Additional course fees apply