CULA 165 — Baking and Pastry: 4 Credits (2 Lec, 2 Lab)

(Sp) This experiential course covers baking and pastry fundamentals including the history, terminology, ingredients, technology, equipment, storage, and sanitation in the bakery. There will be a focus on wheat, flours, grains, and fermentation. Students gain experience in using various mixing, holding, and baking techniques to create breads, laminated doughs, quick breads, and pastry items.