CULA 1700 — Basic Baking
This course introduces the student to the fundamentals of professional baking and production. The student will focus on preparing and presenting foundational breads, cakes, pies, cookies, and some specialty baked goods. The course will emphasize industry terminology, equipment and tool usage, function of ingredients, measurement conversion, recipe development, product production, proper storage, and evaluation of quality goods. This course prepares the student to adapt to fit the specific needs of many operations. Prerequisites: Completion of and . (1 lect., 4 lab).