CFCC 2018-2019 Catalog & Student Handbook [ARCHIVED CATALOG]
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CUL 160 - Baking I Class: 1 Lab: 4 Clinical: 0 Credits: 3
Prerequisites: Take one: ENG-095 RED-090 DRE-098 or ENG-111 Corequisites: Take CUL-110 and CUL-110A
This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics include yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes and cookies, icings, glazes and basic sauces. Upon completion, students should be able to demonstrate proper scaling and measurement techniques, and prepare and evaluate a variety of bakery products.
**This is a Fall Only Class**. (S22847)
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