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. Instructors place emphasis on conformance of sanitation and hygienic work habits with health laws. Course content reflects the American Culinary Federation Educational Institute cook and pastry apprenticeship training objectives, along with the Retail Bakery Association training program. Topics include baking principles; the science and use of baking ingredients for breads, desserts, cakes, and pastries; weights, measures, and conversions; the preparation of baked goods, baking sanitation, and hygiene; and baking supplies and equipment. Laboratory demonstrations and student experimentation parallel class work.
Syllabus for this course