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. Two classroom hours and three laboratory hours per week. Fall; Day only

Prerequisites

ServSafe Certified or concurrent enrollment in CUL 140, and a grade of C- or better or concurrent enrollment in CUL 100.
  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

Subject

Credits

3
Instructional support fee applies.

Degrees/Certificates That Require Course