CULN1130 — Introduction to Baking Fundamentals

CULN 1130 - Introduction to Baking Fundamentals CULN 1130 - Introduction to Baking Fundamentals 4 credit hour(s) Competencies include scaling, methods of mixing, processing of ingredients, ingredient functions and baking math. Topics include cookies, quick breads, pan breads, sweet yeast, cakes and decorating. Proper use of equipment and lab safety are stressed. Theory Hours: 15

Prerequisites: CULN1100, CULN1110, BCIS1110, HRTM1310, CULN1103

Part of

• Baking, Certificate of Completion
• Culinary Arts (AAS), Advanced Baking and Pastry Concentration
• Culinary Arts (AAS), Beverage Management Concentration
• Culinary Arts (AAS), Culinary Arts Concentration

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