CUL-104 Fundamentals of Baking
An introductory course provides the student with knowledge and skills necessary to produce quality baked goods. It is an applied study of the fundamentals of baking including dough, bread, rolls, cakes, pies, pastries and other food products that are prepared by baking. Basic principles discussed include ingredients, measurements, mixing, proofing, baking, and final presentation. In addition, students are exposed to the various types of baking equipment used in the preparation of bakeshop products. Requires enrollment in Culinary Arts certificate program.