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CULA 2201 - PROFESSIONAL BAKING TECHNIQUES
Prerequisite: CULA 1207 or currently enrolled or Consent of the Dean
This course addresses the fundamental baking skills required in kitchens and bakeries. Topics of study include identification of ingredients and equipment, Bakers Math, weight and volume measurement, and professional terminology. Essential baking techniques include mixing methods and procedures for cookies, quick breads, pies and tarts, creams and custard-related sauces, meringues, pate choux, yeast leavened breads, and the basic preparation and decoration of cakes. Emphasis is placed on sanitation practices, kitchen safety, palate development and flavor profiling. Bakeshop management, cost control, and workflow will be included throughout this course.

Lab
Description
Prerequisites N/A
Corequisites CULA 2201 / Lecture
Fees N/A
Credits 0.00
Credit Types Standard

Lecture
Description PREREQUISITE: CULA 1207 or currently enrolled or Consent of the Dean
This course addresses the fundamental baking skills required in kitchens and bakeries. Topics of study include identification of ingredients and equipment, Bakers Math, weight and volume measurement, and professional terminology. Essential baking techniques include mixing methods and procedures for cookies, quick breads, pies and tarts, creams and custard-related sauces, meringues, pate choux, yeast leavened breads, and the basic preparation and decoration of cakes. Emphasis is placed on sanitation practices, kitchen safety, palate development and flavor profiling. Bakeshop management, cost control, and workflow will be included throughout this course.
Prerequisites N/A
Corequisites CULA 2201 / Lab
Fees N/A
Credits 6.00
Credit Types Standard

LL Lecture Lab
Description Prerequisite: CULA 1201
Advanced instruction in the art and science of baking, including an introduction to ingredients and equipment, mixing methods, and classical technique. Traditional European regional breads, quick breads, and tarts will lead into a study of classical cakes, cookies, petit fours, and large scale plated dessert production. Study of bakeshop management, cost control, and workflow will be included thorughout this course.
Prerequisites ( CULA 1207 / Lecture <min credit = 3.00, can be taken concurrently> or Instructor Permission Required from WAGNER, MARGO A )
Corequisites N/A
Fees N/A
Credits 6.00
Credit Types Standard

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