CUL-3041D9 - IDD Introduction to Baking
1234667
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Course Description
This course provides students with intellectual disabilities with an introduction to baking and covers basic ingredients, techniques, weights, measures and baking terminology. Topics include: yeast and chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes, cookies, icings, glazes and basic sauces.Learner Outcomes
In this course, students will learn:
- How to make a various pastries.
- Baking terminology.
- Weights and measurements.
- Proper scaling techniques.
- The steps in the baking process.
- Three basic mixing methods.
Notes
Uniform required: hat or hair covering, chef's coat, smock or apron and closed toe shoes.
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Regina Minter is the Department Chair as well as an instructor for Culinary Arts and Hospitality here at CCCC. Chef Minter manages both college-credit (degree) and non-credit (continuing education) culinary and hospitality courses. She has been employed with the college since 2012. She attended Johnson & Wales University where she obtained an A.A.S. in Culinary Arts (2005) and a Bachelors in Food Service Management (2007). She is also a Certified Proctor and Instructor for ServSafe, the nationally-recognized food and beverage safety training and certificate program administered by the U.S. National Restaurant Association.