CUL 164 - Baking Theory

Credits: 3
Variable Credit Course: No

Lecture Hours: 33
Lab Hours: 0
Worksite/Clinical Hours: 0
Other Hours (LIA/Internships): 0

Course Description: Theory and study of ingredients and techniques used in the professional bakery.

Prerequisite: None.
Meets FQE Requirement: No
Integrative Experience Requirement: No

Student Learning Outcomes

Define baking terms.
Identify ingredients used in baking.
Describe properties and list functions of various ingredients used in the bakery.
Describe the steps in the production of yeast-leavened breads and laminated doughs.
Describe quick-breads and the mixing methods utilized to produce them.
Describe the various types of pies and tarts and the mixing methods utilized to produce them.
Describe the various types of cookies and the mixing methods utilized to produce them.
Describe the variety of cake types and the mixing methods utilized to produce them.
Describe the variety of classic pastries and the mixing methods utilized to produce them.
Describe the various types of creams, custards, puddings and dessert sauces used in a bakery.
Discuss the application of mixes and other value added products.
Describe a variety of fillings, toppings and icings for pastries and baked goods.
Discuss nutritional concerns as they apply to baking.

Course Contents

Baking Ingredients.
Theory of yeast breads.
Theory of chemically leavened baked goods.
Theory of classic pastries.
Theory of creams and custards.

Instructional Units: 3