CUL-3041B1 - Introduction to Baking
1234718
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Course Description
This course covers basic ingredients, techniques, weights and measures, baking terminology and formula calculations. Topics included yeast/chemically leavened products, laminated doughs, pastry dough batter, pies/tarts, meringue, custard, cakes, 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.Learner Outcomes
Upon completion of this course, students will be able to:
- Measure ingredients using U.S. and metric weights and volumes.
- Express formulas using baker’s percentages.
- Describe how gluten develops through mixing.
- Understand the steps in baking process.
- Understand the steps in yeast dough production.
- Compare yeast products and their uses.
- Understand and use the three basic dough mixing methods.
- Describe the characteristics of different types of dough.
- Be able to produce quick bread products.
- Discuss and produce basic creams, icings, and dessert sauces.
- Explain how to assemble and fill baked pies.
- Explain sugar cooking and the role of sugar syrups in baking.
- Describe the production of deep fried or griddle cooked products.
- Compare and contrast the preparation of pie dough, short pastry, tarts, puff pastry, éclair paste, and baked meringues
Notes
Uniform required: hat or hair covering, chef’s coat, smock or apron and closed toe shoes.
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