CUL 113 : Baking Skills for Cooks

This course focuses on the baking skills cooks or chefs working in smaller establishments should possess, including breads and rolls, quick breads, pies, cookies and simple pastries, and basic cake decorating and seasonal items. Prerequisite: A passing score on the College's writing and reading placement tests or, a C or better or concurrent enrollment in ENG 091 or ENG 092, and Arithmetic competency; ServSafe certified or concurrent enrollment in CUL 140. One class hour and four lab hours per week. Instructional Support Fee applies. 2 credits. Fall, Spring; Day only.
  1. Demonstrate the ability to perform a variety of basic baking procedures in a commercial bakeshop/kitchen, including breads, pastries and cakes.
  2. Demonstrate the creativity and skill necessary to prepare, bake and decorate a seasonal holiday display item.

Overview

Program

Credits

2

Degrees/Certificates That Require Course