CULI 1220 - Baking I

3.0 Credits

Students learn safe and sustainable bakeshop skills and fundamental baking methods to produce a variety of goods. Students demonstrate proper sanitation methods and use, clean, and store bakeshop equipment and smallwares according to health code regulations and program standard operating procedures.

Note: To help ensure success in this course, it is strongly encouraged that students complete MATH 1242 or higher prior to enrolling in this course.

Prerequisites: (2) CULI 1110 and CULI 1130

Lecture Hours: 1.0
Lab Hours: 6.0
Internship Hours: 0.0
Clinical or Practicum Hours: 0.0

Course Objectives

To identify ingredients and define their function in baking by visual indicators, texture and taste.
Recognize standards of quality for baked goods.
Expand and reinforce knowledge of weights and measure, recipe usage, bakeshop equipment, and technical vocabulary.
Use, clean, and store equipment and smallwares correctly according to health code regulations and program standard operating procedures.
Prepare, present, taste, critique, and store a variety of bakery items to industry and program standards within prescribed time parameters.
Engage and communicate with teammates and instructors appropriately to protect and foster healthy culture in the classroom.
Utilize ingredients responsibly to yield the best possible products and minimize waste in production of goods.

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