CUUL 1220 Baking Principles (2-7-5)
This course presents the fundamental terms, concepts, and methods involved in the preparation of yeast, quick breads, and baked products. Emphasis is placed on conformance of sanitation and hygienic work habits with health laws. Course content reflects American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with Retail Bakery Association training program. Topics include: baking principles; Science and use of baking ingredients for breads, desserts, cakes, pastries, weighs, measures, and conversions; preparation of baked goods, baking sanitation and hygiene, baking supplies, and equipment. Laboratory demonstrations and student experimentation parallel class work.