CULI 2650 - Baking Production

4.5 Credits

Students produce baked goods, desserts, and other components as needed using a production schedule, and for special projects, to increase their baking and business acumen related to bakeshop business practices. They work on design, bench testing, execution and critique of both dessert components and finished desserts and breads, pastries, and viennoserie to internal and external customer specs as needed. Plating and “on the line” practice is also implemented to prepare students for Restaurant Desserts.

Prerequisites: (1) CULI 2520 must be completed prior to this course.

Lecture Hours: 1.0
Lab Hours: 10.5
Internship Hours: 0.0
Clinical or Practicum Hours: 0.0

Course Objectives

Follow a production schedule to meet the needs of internal and external clients.
Produce a variety of baked products on time and to industry standard with minimal errors or lost time.
Recognize and identify quality standards for baked goods.
Practice design and plating of desserts according to fine dining standards as defined in the course.
Define and implement sustainable practices in bakeshop principles and utilize ingredients and products responsibly.
Work quickly, efficiently, cleanly, and proactively in production of baked goods.

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