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Apr 25, 2024
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2020-2021 Catalog [PREVIOUS CATALOG YEAR]
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CUL 104 - Culinary Fundamentals: Baking & Pastry
Description: Cooking techniques and preparation methods for cakes, pies, cookies and simple desserts as well as production of dough and breads. Includes preparation of various bakery sauces and toppings, uses of chocolates, and appropriate presentation methods for various types of desserts.
Credits: 4
Lecture: 2
Lab: 4
Course Content:
- Bake shop equipment
- Ingredient identification and application
- Breads and rolls
- Pies, fillings and toppings
- Cakes, fillings, and icings
- Chocolates
- Cookies
- Presentation of desserts
Learning Outcomes:
- Use of appropriate bakery equipment and small wares. (1)
- Measure and weigh bakery ingredients. (2)
- Perform recipe conversions to produce specific yields. (2)
- Prepare a variety of basic breads and rolls. (3)
- Prepare pie dough, fillings and toppings. (4)
- Produce a variety of bakery sauces and toppings. (4,5)
- Assemble cakes, icings and fillings. (5)
- Identify chocolates and their varied usages in the bakeshop. (6)
- Produce basic cookies. (7)
- Prepare plate presentations for a variety of dessert applications. (8)
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