CUA 105 — Fundamentals of Baking
(.5 Lecture 1.5 Lab 0 Shop) 1 4 Hr/Wk (2 Hrs. Lecture 1 2 Hrs. Lab) *4 wks. This class will familiarize students with the commercial bake shop and the equipment and ingredients used most often. Production done within the class will help students better understand the need for accurate measuring, proper mixing and scaling of recipes. Methods and techniques will include the production of lean and rich yeast breads, quick breads and basic cookies and bars. CUA 1 10 Techniques of Cooking 2 Credit (.5 Lecture 1.5 Lab 0 Shop) 1 4 Hr/Wk (2 Hrs. Lecture 1 2 Hrs. Lab) *4 wks. This course will use techniques for making stocks and turn them in to soups, chowders and sauces. French techniques will be a large part of this course, learning the five classical Mother Sauces and the seven classical cooking methods will be the main focus of this class. Understanding starches and how to properly cook vegetables will also be covered. CUA 1 1 5 Baking Principles and Presentations 2 Credit (.5 Lecture 1.5 Lab 0 Shop) 1 4 Hr/Wk (2 Hrs. Lecture 1 2 Hrs. Lab) *4 wks. In this course students will continue to explore the basic principles of baking and enter the world of desserts. Using what they learned from the previous course and begin turning that knowledge into dessert quality items. Popular desserts will be explored including pies and tarts, Cheesecakes, and cream puffs or éclairs. An understanding of plate presentation will also be pursued. Learning the different sauce and how to properly constru