CUL 153 : Baking Technologies

This course focuses on and examines the principles and functions of ingredients (flours, fats, sweeteners, dairy) used in baking and pastry production. It explores the variables of bakery ingredients and the physical behavior of the product from ingredients through formulation and production. The course uses oral and written reports to emphasize the analysis of the final products. Prerequisite: ServSafe Certified or concurrent enrollment in CUL 140, and a grade of C- or better or concurrent enrollment in CUL 100. Two class hours and three laboratory hours per week. Instructional Support Fee applies. 3 credits Fall; Day only
  1. Identify ingredients used in baking and pastry products.
  2. Demonstrate an understanding of the functions of ingredients and the changes that occur during processing and production of bakery products.
  3. Evaluate the production techniques and formulas of the pastry products and explain and demonstrate how to improve the products if necessary.
4. Adjust ingredients, change production methods and create new recipes to meet consumer tastes.

Overview

Program

Credits

3

Degrees/Certificates That Require Course