CULP102 — Baking and Pastry Fundamentals
This course introduces the specialized equipment and fundamental science behind the baking process and how it applies to the preparation of a variety of products. Students will explore the key ingredients and their functions in the baking process, learn various mixing methods, and discover techniques involved in using natural and chemical leavening to create artisan breads, quick breads, laminated pastries, pies, tarts and cookies. Processes behind pate a choux, meringues and batters will also be discussed and practiced.
Prerequisites: CULP-101, CULA-111, CULA-130