| 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. |
Class Details
Credits: 5
Prereq: A grade of C or higher in CULN 120 or consent of instructor., Coreq: -
Courses: CULINARY ARTS (CULN)
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