CULI 1320 - Baking II

3.0 Credits

Students practice fundamental skills of bread making to include artisan bread methods, using lean, enriched, and other doughs from various food cultures, and viennoserie.

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: (1) CULI 1220

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

Course Objectives
1. Identify and learn function of the major ingredients in bread baking.

2. Identify and learn the proper use of the tools and equipment for production of breads.

3. Learn the functions of yeast, levain, and other pre-ferments in bread baking.

4. Produce a variety of lean, enriched, sourdough, and international breads, and viennoserie.

5. Practice safe sanitation habits in the bakeshop.

6. Be able to recognize quality standards for baked goods.

7. Gain proficiency in sustainable baking practices.

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